Tasty Clay Pot Chicken Recipe

Jane Kaylie


Tasty Clay Pot Chicken Recipe

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30 Min
40 Min
Slow Cooker Crock Pot


1 whole chicken about 3 cut into serving pieces
11 cloves garlic crushed
1 Tbsp
coarse salt
1 tsp
freshly ground popper
2 Tbsp
corn or vegetable oil
20 small new potatoes peeled
3/4 c
red wine vinegar
1/2 c
olive oil
2 tsp
6 bay leaves
2 Tbsp
dried thyme and marjoram
2 chiles


1The traditional way to prepare this chicken dish from Michoacan, is in a clay casserole dish covered with a sealing layer of ground corn or masa.
2Small bits of the corn mixture break off and add a thickening texture to the sauce. This modern version is much simpler to prepare.
3Rub the chicken with the garlic, salt, and pepper and refrigerate for 2 to 4 hours. In a large skillet, heat the corn oil, sautŠ¹ the chicken briefly and transfer to a cazuela or large pot.
4In the same oil, lightly brown the potatoes, remove, and set aside. Add the vinegar to the skillet and bring to a boil, scraping up browned bits from the bottom of the skillet.
5Pour the vinegar through a strainer over the chicken. Add the olive oil, salt, bay leaves, thyme, and marjoram to the chicken cazuela.
6Bring to a boil over high heat, cover, and lower the heat. Every 10 minutes, uncover and stir.
7After 35 minutes, uncover, correct the seasonings, and add the chilies. Cover and cook over low heat until the potatoes are tender, about 15 minutes.
8Enjoy the full recipe with details @ goo.gl/pn5MTb

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American