Criollo Chicken in Orange Mojo with Golden Sweet Potato

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a large bowl, mix the orange juice, lime juice, garlic, cumin, oregano, 1 tablespoon olive oil, 1 teaspoon salt, and black pepper. Add the chicken and toss well to coat. Let it marinate for 15 minutes at room temperature.

3. 3

   While the chicken marinates, place the sweet potato on a baking tray. Toss with 1 tablespoon olive oil, sweet paprika, and 1/4 teaspoon salt. Roast for 30 to 35 minutes at 220 °C / 425 °F, stirring halfway through, until golden and tender.

4. 4

   Heat the remaining 1 tablespoon olive oil in a wide skillet or Dutch oven over medium heat. Add the onion, green bell pepper, and bay leaf. Cook for 5 minutes, stirring, until the vegetables soften.

5. 5

   Increase the heat to medium-high and add the chicken with all of the marinade. Cook for 6 to 8 minutes, turning the pieces, until the chicken develops color and the marinade starts to reduce.

6. 6

   Add the water, lower the heat to medium-low, and cover partially. Cook for 18 to 20 minutes, stirring once or twice, until the chicken is fully cooked and the sauce is glossy and lightly thickened.

7. 7

   Remove the bay leaf. Taste and adjust with the remaining salt if needed.

8. 8

   Serve the hot chicken with its onion and pepper sauce over or alongside the roasted sweet potato. Finish with fresh cilantro on top.