Pollo en Bistec From 'Yucatán'

Ingredients (25)

• Recado para Bistec
• 5 tablespoons (10 g) dried whole Mexican oregano and 2 tablespoons (12 g) cumin seed, lightly toasted together
• 1 tablespoon (12 g) black peppercorns
• 2 medium heads garlic (about 1 3/4 oz/50 g each), charred, peeled, and separated into cloves
• 2 tablespoons (30 ml) white vinegar
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• 3–4 lbs. (1.5–2 k) chicken (about 1 whole fryer), brined (see below) and cut into 6–8 serving pieces (Note: You may use cut up chickens, or any combination of pieces you wish, preferably with bone and skin intact)
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• Marinade
• 5 tablespoons (75 g) Recado para bistec
• 2/3 cup (165 ml) Seville orange juice, or substitute (see above)
• 1/4 cup (62.5 ml) white vinegar
• 4 medium cloves garlic (3/4 oz / 24 g), peeled
• 1 tablespoon (18 g) sea salt
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• Braise
• 3 tablespoons (42 g) lard, enriched with bacon fat if possible
• 2 cups (500 ml) water
• 1 pound (500 g) baking potatoes, unpeeled, sliced into rounds about 1/4 in. (6.5 mm) thick (place sliced potatoes in water to avoid oxidation)
• 1 medium white onion (10 oz / 275 g), cut into quarters top to bottom, then each quarter thinly sliced top to bottom and separated into half-moon shapes
• 1 medium green bell pepper (6 1/2 oz / 185 g), sliced into thin rounds and seeded
• 3 medium Roma tomatoes (10 1/2 oz / 300 g), seeded and sliced lengthwise into thin wedges
• 1 large chili x'catik (about 1 1/4 oz / 35 g), left whole
• 8 whole chilies de árbol
• 8 whole medium serrano chilies