Recipe - Mauras Chicken

DAVID SAWYER RJHV41A
12 Cloves garlic
10 teaspoon Dry oregano leaves
12 teaspoon Olive oil
12 teaspoon Red wine vinegar
1 teaspoon Salt
One half teaspoon Pepper mixture should be
about the consistency of
mayonnaise
2 Limes; juice only

In a blender combine all ingredients except lime juice and chicken, and
whiz up. Rub the inside and outside of one large roaster with lime juice.
Now slather the body, inside and out, with the garlic/oil/etc mixture.
Place the chicken in a baking pan and cover tightly with foil. Bake at 350
degrees for One half hour. Then, remove the foil and continue baking the chicken
until tender (another hour or so, just check for doneness by wiggling your
leg, if it wiggles easily, your chicken is done). Baste about 15 minutes
with the pan juices. Fgran likes to serve this with Mexican rice and
steamed Chayote squash. If you want those recipes, write her, she'll be
happy to reply.

Dave's notes: Try skimming the pan juices of extra oil and serve the juices
with the chicken. This recipe is also wonderful with a pork tenderloin.
COMMENTS BEFORE POST: Here is another recipe from the early days of
Prodigy. Fran Siebengartner shared this with me. As any of you who have
tried Fran's recipes know, she is a creative cook. Most of you don't
realize that she is a former cooking associate of Julia Child. This recipe,
however, was contributed by her longtime maid, Maura Rios, a wonderful
lady from Guadalajara who calls it Polo con Salsa Puertoricena. MM Format
Norma Wrenn npxr56b
Posted to MCRecipe Digest V1 #1065 by "M. Hicks" nitro_ii@email.msn.com
on Jan 31, 1998