| 1 | * or mix 1 cup lime juice with ?cup orange juice ** or substitute yellow wax hot |
| 2 | place the peppercorns, oregano, and salt in a spice or coffee grinder and grind to a powder. |
| 3 | Combine this powder with the garlic and vinegar and make a paste. |
| 4 | Set aside. |
| 5 | roast one of the onions and both heads of garlic in a 350°F oven for 20 minutes. |
| 6 | Let cool. |
| 7 | peel the remaining onion, slice it into rings, and marinate it in the bitter orange juice. |
| 8 | place the chicken in a stockpot with water to cover, salt and oregano, and simmer until the chicken is tender, about 30 minutes. |
| 9 | drain the chicken, reserving the broth, and transfer it to an oven-proof dish. |
| 10 | Add the peppercorn paste and 2 tablespoons of the bitter orange juice, and bake uncovered at 350 degrees until golden brown, about 30 minutes. |
| 11 | peel the roasted onions and garlic and combine them with the resreved chicken stock. |
| 12 | Add the chiles and simmer for 5 minutes. |
| 13 | Add the marinated onion, bring to a boil, and remove from the heat immediately. |
| 14 | drain the broth and reserve both the broth and the chiles and onions. |
| 15 | Separate the chiles from the onion and coarsely chop them. |
| 16 | skin the chicken and shred the meat from the bones. |
| 17 | Add the chopped chiles and the onion to the chicken and mix well. |
| 18 | Reduce the stock by boiling to 1 ?cups and add it to the chicken mixture until the mixture is moist but not soupy. |
| 19 | serve the chicken with salsa xcatic and salsa de aguacate (see recipes) on the side. |
| 20 | recipe by : chile pepper magazine - oct. |
| 21 | 1992 |
