Prep1 hr 5 mins
This is straight from Havana, from a restaurant called "Gladys' House". Adapted from a recipe printed in the Chicago Tribune. You can find bottled sour orange juice in Hispanic markets or well-stocked Hispanic aisles in your local grocery store. Cook/prepare time includes marination time of one hour. I'm having a really hard time getting the first ingredient through the Zaar editor, but it's 2, 3-4 lb. chickens, cut into serving pieces
- 6 -8 lbs whole chickens (2 3-4 lb. chicken, cut into pieces)
- 12 garlic cloves, coarsely chopped
- 1 cup sour orange juice (or 1/2 cup orange juice mixed with 1/2 cup lime juice)
- 1 tablespoon salt
- 1 tablespoon white vinegar
- 1 teaspoon fresh ground pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Place the chicken in a container large enough to hold all the pieces (I used an extra-large zip-loc bag).
- Combine the garlic, sour orange juice, salt, vinegar, pepper, oregano and cumin in a small bowl. pour the marinade evenly over the chicken; cover chicken (or close bag and smush it around); refrigerate at least 1 hour or overnight.
- Heat oven to 450°. Arrange chicken in one layer in a roasting pan; pour the marinade evenly over the top of the chicken.
- Roast the chicken in the lower third of the oven, stirring during the last 10 minutes to coat with the sauce, until it is cooked through and the sauce begins to caramelize, 45 minutes to 1 hour.
- Remove the chicken to a platter, spoon garlic sauce over the pieces.
Just made this with the wife tonight and it turned out amazing. I am making chicken soup with the leftover....So good. The taste almost reminded me of El Siboney in Key West.
This is yummy. I used chicken breasts, and marinated them overnight. It was very easy.
This recipe ROCKS! I marinated it over night and used lemon juice instead of lime to make the sour OJ. One of the best chicken recipes I've found on the internet, I also used chicken breasts and made it with black beans, plantains and rice!