Dominican Sour Orange Garlic Chicken with Crispy Yuca and Peppers

Instructions

1. 1

   1. In a large bowl, combine the chicken with the sour orange juice, garlic, oregano, salt, and black pepper. Cover and marinate for 15 minutes in a cool place or up to 30 minutes in the refrigerator.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Place the yuca in a pot with enough water to cover and boil for 12 to 15 minutes until tender but not falling apart. Drain well and remove any tough core fibers.

3. 3

   3. Transfer the drained yuca to a baking tray. Toss it with the butter, 1 tablespoon olive oil, and ground cumin. Spread in a single layer and roast for 20 to 25 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp on the edges.

4. 4

   4. While the yuca roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Brown the chicken for 3 to 4 minutes per side until nicely colored.

5. 5

   5. Add the red onion, Dominican sweet peppers, and red bell pepper to the skillet. Cook for 3 minutes, stirring so the vegetables soften without losing their texture.

6. 6

   6. Pour the reserved marinade and chicken broth into the skillet. Reduce to medium heat, partially cover, and cook for 12 to 15 minutes, or until the chicken is fully cooked and the sauce has reduced slightly.

7. 7

   7. Add the fresh cilantro and the remaining tablespoon of olive oil. Stir for 1 more minute to give the sauce shine and adjust the flavor. Taste and add more salt if needed.

8. 8

   8. Serve the chicken with its onion and pepper sauce alongside the crispy yuca straight from the oven.