Slow Cooked Cuban Chicken
- Ready In:
- 6hrs
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 lbs assorted chicken pieces, skin on bone in
- salt
- fresh ground pepper
- 3 tablespoons olive oil
- 8 garlic cloves, coarsely chopped
- 3⁄4 cup fresh orange juice
- 3⁄4 cup fresh lime juice
- 1 bay leaf
- 1 yellow onion, thinly sliced
- 1⁄2 cup minced fresh flat leaf parsley
- 2 limes, cut into wedges
directions
- Season the chicken pieces with salt and pepper.
- In a large frying pan, heat the oil over med-high heat.
- Working in batches, sear the chicken pieces until golden, turning once, about 8 minutes.
- Transfer to a slow cooker.
- Pour off all but about 1 T fat from the pan and return it to med-high heat.
- Add the garlic and sauté just until fragrant, about 1 minute.
- Pour in the orange juice and lime juice.
- Increase heat to high, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
- Pour the contents of the pan over the chicken.
- Add the bay leaf, spread the onion on top, and sprinkle with 1 t salt.
- Cover and cook on HIGH for 2 ½ hours or on LOW setting for 5 hours.
- The chicken should be opaque throughout and very tender.
- Discard the bay leaf.
- Transfer the chicken to a serving dish.
- Skim any fat from the cooking juices and season with salt and a generous amount of pepper.
- Spoon the onion and cooking juices over the chicken, garnish with the parsley, and serve, passing the lime wedges at the table.
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