Serves 6 Two 3- to 4-pound chickens, cut into parts 1 cup sour orange juice (or ½ cup orange juice and ½ cup lime juice) 1 tablespoon...
Two 3- to 4-pound chickens, cut into parts
1 cup sour orange juice (or ½ cup orange juice and ½ cup lime juice)
1 tablespoon distilled white vinegar
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12 garlic cloves, peeled and coarsely chopped
2 tablespoons salt
1 teaspoon each: ground black pepper, dried oregano and ground cumin
1. Place the chicken parts in a large container. In a small mixing bowl combine the orange juice, vinegar, garlic and spices. Stir marinade gently, then pour over the chicken. Cover with plastic wrap and refrigerate at least 1 hour, mixing halfway through to evenly marinate.
2. Preheat oven to 450 degrees. Transfer chicken to a roasting pan, in one layer. Pour the marinade evenly over the top. Roast low in the oven until the chicken is cooked, and sauce begins to carmelize, about 45 minutes. Stir chicken and shake the pan in the last 10 minutes to avoid scorching. Serve on a warm platter, with rice and beans.
Excerpted From “Tastes Like Cuba” by Eduardo Machado
and Michael Domitrovich (Gotham Books, $27.50)