• 2 4-lb chickens
• white recado
• 1 TB roasted or toasted garlic, mashed
• 1/8 tsp toasted oregano (see recipe "Toasted ingredients")
• 1 tsp salt
• lard or duck fat
• 1 (per portion) roasted chile xcatic or jalapeño
• Yucatecan pickled onions

Coat each piece of chicken lightly with recado, let macerate 1/2 hr.

Barely cover chicken with cold water, add garlic, oregano and salt, then poach about 25 min. Do not overcook! Reserve broth.

Let chicken cool and coat again lightly with recado then brush chicken pieces with lard and grill until brown.

TO SERVE: Put chicken pieces in shallow bowl, top with pickled onions and roasted chile. pour some broth over all.