Slow Cooked Cuban Chicken

"In ‘Williams-Sonoma: One Pot of the Day’"
 
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Ready In:
6hrs
Ingredients:
11
Serves:
6
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ingredients

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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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