Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 Peppercorns
1/4 ts Ground oregano
1/2 ts Salt
2 Cloves garlic -- crushed
1 tb Vinegar
2 lg Red onions
2 Heads garlic
Juice of 3 bitter oranges *
3 lb Chicken legs and thighs
Water
1 ts Salt
1/2 ts Ground oregano
1 Xcatic chile **
1 Habanero chile -- seeds
Removed
2 Serrano chiles -- seeds
Removed
Flour tortillas

* or mix 1 cup lime juice with 1/2 cup orange juice ** or substitute
yellow wax hot

Place the peppercorns, oregano, and salt in a spice or coffee grinder
and grind to a powder. Combine this powder with the garlic and
vinegar and make a paste. Set aside.

Roast one of the onions and both heads of garlic in a 350-degree oven
for
20 minutes. Let cool.

Peel the remaining onion, slice it into rings, and marinate it in the
bitter orange juice.

Place the chicken in a stockpot with water to cover, salt and
oregano, and simmer until the chicken is tender, about 30 minutes.

Drain the chicken, reserving the broth, and transfer it to an
oven-proof dish. Add the peppercorn paste and 2 tablespoons of the
bitter orange juice, and bake uncovered at 350 degrees until golden
brown, about 30 minutes.

Peel the roasted onions and garlic and combine them with the resreved
chicken stock. add the chiles and simmer for 5 minutes. Add the
marinated onion, bring to a boil, and remove from the heat
immediately.

Drain the broth and reserve both the broth and the chiles and onions.
Separate the chiles from the onion and coarsely chop them.

Skin the chicken and shred the meat from the bones. Add the chopped
chiles and the onion to the chicken and mix well. Reduce the stock by
boiling to 1 1/2 cups and add it to the chicken mixture until the
mixture is moist but not soupy.

Serve the chicken with Salsa Xcatic and Salsa de Aguacate (see
recipes) on the side.

Recipe By : Chile Pepper Magazine - Oct. 1992

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