• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 3
    OK

    Roast Chicken

    Like so many ingredients in Cuba, the availability of something as seemingly normal as chicken cannot be taken for granted. I’ve gone from store to store with my local friends in search of poultry, only to be turned away because of scarcity. When you do find chicken, it is guaranteed to be free-range and organic (like everything on the island), and because of that it offers a flavor that can be more sumptuous than what one often finds in the US. 

    Almost every Cuban kitchen has a slow cooker (a holdover from the 1950s). 

     


    Ingredients
    1.5
    pound
    chicken
    *
    salt and pepper to taste
    8
    dashes
    oregano
    14
    cloves
    garlic
    4
    teaspoons
    sour orange juice
    1
    teaspoon
    cumin
    6
    tablespoons
    dry white wine
    1
    onion (sliced)
    4
    teaspoons
    oil
    Directions
    Cut the chicken in eighths and marinate with salt, pepper, oregano, garlic, sour orange juice, cumin, and white wine. 
    Place the onions in an oiled pot. Add the chicken pieces on top of the onions. Cook over low heat and frequently brush with the juices. Continue cooking until the chicken is cooked through and tender.
    Reprinted With Permission From Cuban Flavors: Exploring the Island’s Unique Places, People, and Cuisine

    The base number of servings for this recipe is 3
    OK

    Categories 

    Chicken

    Write a Review