Ingredients for Chicken:

• 20 cloves garlic, peeled
• 2 cups bottles sour orange juice, or 1 1/4 cups fresh orange juice mixed with 3/4 cup fresh lime juice
• 1 teaspoon dried oregano
• 1 teaspoon whole cumin seeds
• 1 1/2 teaspoon salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper
• 1 whole chicken, cut into 8 pieces, or 12 bone-in chicken thighs
• 2 tablespoons vegetable oil

Ingredients for  Yellow Rice:

• 1/4 cup olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 cups long grain white rice
• 3 1/2 cups Chicken Stock
• 1 teaspoon bijol, or a pinch or saffron, soaked in a little warm water
• 1 cup frozen peas (optional)

Directions:

1. Using a food processor, process 20 garlic cloves dropping them in one clove at a time. When all garlic is chopped, add the juice, oregano, cumin seeds, salt & pepper. Pulse to blend.
2. Place cut up chicken in a glass bowl & pour garlic marinade over chicken turning pieces to coat. Cover and refrigerate for 2-4 hours before cooking. Toss chicken every now and then in the marinade.
3. When ready to cook preheat oven to 350 degrees.
4. Remove the chicken from the marinade. Reserve marinade. Pat chicken pieces dry with paper towels and season with salt.
5. Heat vegetable oil in a large cast iron or other oven-safe  baking pot with a lid. Working in batches, sear chicken skin-side down in hot oil until skin is crispy and browned. As chicken pieces are browned set aside.
6. When all the chicken pieces are seared return them to the pot and pour the reserved marinade over all. Cover the pot with a lid or aluminum foil. Braise chicken for about 1 hour. Chicken pieces should be fork-tender with meat falling-off-the-bone.
7. Remove braised chicken pieces to a platter, covering to keep warm. Pour remaining braising liquid from the cooking pot to a small saucepan & bring it to a boil. Slightly reduce liquid. Taste & adjust seasoning with salt & pepper. Cover and set aside.
8. To make the yellow rice heat the olive oil in a saucepan over medium heat until the oil shimmers. Add the onion & a pinch of salt. Saute until the onion softens, about 7-9 minutes. Add the garlic & cook for 2 minutes.
9. Add the rice to the pot & saute for a few minutes until rice begins to smell slightly toasty.  Pour in chicken stock & bijol or saffron. Bring mixture to a boil. Reduce heat & cover tightly with a lid.
10. Cook over low heat until the stock has been absorbed. Taste & adjust seasoning if needed. (If using peas add them to the rice now.) Let rice sit covered until ready to serve.
11. When ready to serve Chicken: Turn on broiler and place chicken pieces on a baking pan, skin side up. Broil for a few minutes to re-crisp the skin. Serve chicken with yellow rice, spooning some of the reduced braising liquid on top.

Adapted from the cookbook: “Cuba! Recipes and Stories  from  the Cuban Kitchen” published by: Ten Speed Press, Authors: Dan Goldberg, Andrea Kuhn, Jody Eddy