Ernies Chicken Recipe Mi Cocina

Leo carried the plate out to the dining room. The man in the trucker hat was drumming his fingers on the table. He looked impatient, dangerous.

First came the marinade—Ernie believed in letting flavors breathe. He zested two oranges and a lime straight into a bowl, their oils cracking open like old photographs. He crushed garlic under the flat of a knife until it surrendered its sharpness, then stirred in smoky ground cumin, a pinch of oregano, and a spoonful of honey to soften the acids. A splash of olive oil smoothed the mixture, and for color and an earthier depth he sprinkled in a little achiote paste—its rusty red seemed to dye the air with promise. Chicken pieces went into the bowl and left for at least an hour, or overnight if the calendar allowed. In Ernie’s kitchen, patience was seasoning. ernies chicken recipe mi cocina

: Typically served with Arroz (Mexican rice), fresh pico de gallo The Story Behind "Mi Cocina" Recipes Leo carried the plate out to the dining room