Pollo con Wasakaka

Rinse the chicken under cold water and pat dry with paper towels.

Season the chicken generously on all sides with salt and oregano, rubbing the seasonings into the skin and cavity.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat until a drop of water sizzles on the surface.

Place the seasoned chicken breast-side up in the hot pot and allow it to sear undisturbed for 4-5 minutes until the bottom begins to brown.

Turn the chicken to sear the other side for another 4-5 minutes until golden brown.

Reduce heat to medium-low, cover the pot with a lid, and cook the chicken for 30-35 minutes, checking occasionally to ensure it is cooking evenly.

Pierce the thickest part of the thigh with a knife; the juices should run clear when fully cooked.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before carving into serving pieces.

Arrange the chicken on a serving platter and pour any pan juices over the top before serving.