Cuban Chicken in Warm Citrus Escabeche with Golden Yuca and Red Onion

Instructions

1. 1

   1. In a bowl, combine the chicken with half of the garlic, the orange juice, 1 tablespoon of the lime juice, the cumin, oregano, 1 tablespoon of the olive oil, 1 teaspoon of the salt, and the black pepper. Marinate for 15 minutes in the refrigerator.

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   2. Place the yuca in a pot with the water and 1/4 teaspoon of salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until tender but not falling apart. Drain, remove the fibrous core if visible, and cut into medium pieces.

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   3. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the marinated chicken for 4 to 5 minutes per side, until it reaches a safe internal temperature of 165°F and 74°C. Remove the chicken and keep covered.

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   4. In the same skillet, reduce to medium heat and add the remaining tablespoon of olive oil. Sauté the red onion, green bell pepper, and remaining garlic for 4 minutes, stirring, until they begin to soften.

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   5. Stir in the white vinegar, the remaining 2 tablespoons of lime juice, the brown sugar, and the bay leaf. Cook for 2 to 3 minutes until you have a warm escabeche that is lightly glossy and aromatic.

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   6. Return the chicken to the skillet and toss with the onion, pepper, and citrus sauce. Cook 3 to 4 minutes more over medium heat so the chicken absorbs the flavors. Adjust salt if needed and remove the bay leaf.

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   7. Meanwhile, heat another skillet over medium heat. Add the cooked yuca pieces and brown them dry or with a thin film of oil from the skillet for 5 to 7 minutes, turning carefully, until the edges are golden.

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   8. Serve the golden yuca as a base or on the side, top with the chicken and its warm escabeche, and finish with the chopped fresh cilantro.

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   9. If you want to keep the dish warm before serving, transfer it to an oven-safe dish and hold at 200°F and 95°C for up to 10 minutes.