Chicken from the garden of St. Marcos

Time 1 hour 15 minutes
Yields Serves 4 to 6
Chicken from the garden of St. Marcos
(Los Angeles Times)



Clean the chicken, cut into sections, and cook in water to cover with salt, 1 onion and 1 clove garlic. Boil the potatoes separately and slice. When the chicken is tender, drain, dip in the sauce (below) and brown in hot lard together with the potatoes. On each serving plate place a portion of chicken, some slices of potato, a little sauce and a slice chorizo or crumbled chorizo. Garnish with lettuce leaves and pickled chiles.



Cook the tomatoes in the broth until tender. Mash with the broth in which they were cooked, then grind together with the cinnamon stick, clove and peppercorns. Add the finely chopped onion, vinegar and salt.

From “Mexican Cook Book Devoted to American Homes” by Josefina Velazquez de Leon. Be sure to make the sauce and fry the chorizo first. For the chicken, cut the poultry into eight pieces and the onion into quarters; you can also use oil instead of lard. For the sauce, you may not need all 3 onions (about 1 cup of finely chopped onions works well).

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
Donna Deane
Barbara Hansen
Charles Perry
Leslie Brenner
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