Cuban Chicken in Warm Citrus Escabeche with Golden Oregano Yuca

Instructions

1. 1

   In a large bowl, combine the garlic, orange juice, lime juice, cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, black pepper, and 1 tablespoon olive oil. Add the chicken thighs and toss well. Marinate for 20 minutes in the refrigerator.

2. 2

   While the chicken marinates, place the yuca in a pot with the water and 1/4 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until the yuca is tender but not falling apart.

3. 3

   Drain the yuca, remove any tough inner fibers if needed, and let it steam-dry for 5 minutes. Then cut into thick pieces or lightly press with a spatula to create more surface for browning.

4. 4

   Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When hot, add the chicken, drained from the marinade, and sear for 4 to 5 minutes per side, until fully cooked and the internal temperature reaches 165°F and 74°C. Remove the chicken and set aside. Reserve the marinade.

5. 5

   In the same skillet, reduce to medium heat and add the remaining 1 tablespoon olive oil. Add the onion, red bell pepper, and bay leaf. Cook for 5 minutes, stirring, until the vegetables soften.

6. 6

   Add the reserved marinade and white vinegar to the skillet. Cook for 2 to 3 minutes so the liquid gently simmers and becomes a fragrant warm escabeche. Return the chicken to the skillet and cook 3 minutes more so it absorbs the flavor.

7. 7

   In another large skillet, melt the butter over medium heat. Add the cooked yuca, the remaining 1/2 teaspoon dried oregano, and the remaining 1/4 teaspoon salt. Brown the yuca for 6 to 8 minutes, turning carefully, until the edges are crisp and golden.

8. 8

   Serve the chicken topped with the onion, red bell pepper, and warm escabeche. Add the golden oregano yuca on the side and finish with fresh parsley over the top.