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Chicken from the garden of St. Marcos

Chicken from the garden of St. Marcos
Los Angeles Times

There's a lot of inspiring stuff flying off the presses lately, and we're thrilled to make room on our bookshelves -- but not at the expense of that one old favorite. You know, the cookbook whose jacket has gone missing, ... Read more

Total time: 1 hour, 15 minutes | Serves 4 to 6


  • 1 chicken
  • Salt
  • 1 onion
  • 1 clove garlic
  • 1 pound potatoes
  • 1/2 cup lard
  • 3 chorizo sausages
  • 1 head lettuce
  • 18 pickled serrano chiles

Step 1Clean 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.


  • 1 1/2 pounds tomatoes
  • 2 cups chicken broth
  • 1 stick cinnamon
  • 1 clove
  • 2 peppercorns
  • 1/4 teaspoon dried oregano
  • 4 tablespoons vinegar
  • 3 onions
  • Salt

Step 1Cook 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.

Note: 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).


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