Cuban Fried Chicken
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Serves/Makes: 6
Ready in: 2-5 hrs
- 5 cloves garlic, peeled and pressed in a garlic press (or smashed with the side of a knife)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 cup sour orange juice (or half sweet orange juice and half lime juice)
- 2 whole chickens, cut up, skin on or off
- 1/2 large onion, sliced
- 1/2 cup oil to fry
Combine the pressed garlic with salt, pepper, oregano, and cumin in a bowl. Mix well then slowly stir in the orange juice. Place the chicken pieces in a glass dish. Top with the sliced onions. Pour the orange mixture evenly over the chicken. Cover with plastic wrap and place in the refrigerator for 4 hours or as long as overnight. When ready to cook the chicken, drain and discard the marinade. Wipe the chicken dry with paper toweling. Heat the oil in a heavy skillet over medium heat. Brown the chicken in the oil, about 20 minutes per side, until browned and cooked through. Serve the Cuban fried chicken hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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