Chicken in a Clay Pot

Pollo en Cunete

• 1.5 kg chicken pieces - on the bone preferably
• 11 coves garlic
• 1 tablespoon coarse salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons corn or vegetable oil
• 20 small new potatoes
• 10 baby onions
• 3/4 cup red wine vinegar
• 1/3 cup olive oil
• 2 teaspoons salt
• 6 bayleaves
• 2 tablespoons each thyme
• 2 tablespoons marjoram
• 2 red chiles

Crush the garlic, salt and pepper in  mortar and pestle. Rub into the chicken pieces and refrigerate for 2-4 hours.

In a large skillet heat the corn oil and saute the chicken briefly and transfer to a large pot. In the same oil saute the onions, remove and add to the chicken. Gently brown the potatoes then remove and set aside. Add the vinegar to the pan and bring to the boil scraping the browned bits off the bottom of the pan. Pour the vinegar through a strainer over the chicken.

Add the olive oil, salt, bay leaves, thyme and marjoram to the chicken. Bring to the boil over high heat then cover and lower heat to a simmer, stirring every 10 minutes. After 35 minutes uncover, correct the seasonings, add the chiles and potatoes. Cover, cook until potatoes are tender, about 15 minutes. Check seasonings again and serve with crusty bead or steamed rice.