Dominican Chicken with Gentle Garlic-Citrus Sauce, Crispy Yuca, and Sweet Peppers

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. In a medium pot, combine the yuca, water, vinegar, and 1 teaspoon of the salt. Bring to a boil and cook for 18 to 22 minutes, until tender but not falling apart. Drain, remove the fibrous core if present, and set aside.

2. 2

   While the yuca cooks, season the chicken with the oregano, sweet paprika, cumin, the remaining salt, and black pepper. Toss well to coat all pieces.

3. 3

   Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side, until nicely colored. It does not need to be fully cooked at this stage. Remove and set aside on a plate.

4. 4

   In the same skillet, reduce to medium heat and add the remaining 1 tablespoon olive oil, the butter, garlic, red onion, and sweet peppers. Cook for 3 to 4 minutes, stirring, until softened and fragrant without burning.

5. 5

   Pour in the sour orange juice and chicken broth. Scrape the bottom of the skillet to release the browned bits. Cook for 2 minutes over medium heat.

6. 6

   Return the chicken to the skillet along with any accumulated juices. Cook for 12 to 15 minutes over medium heat, turning once, until the sauce reduces slightly and the chicken is fully cooked.

7. 7

   Place the drained yuca on a baking sheet. Drizzle with a little of the skillet sauce or, if preferred, with 1 to 2 additional tablespoons of the cooking liquid already on the tray, and arrange in a single layer. Bake for 12 to 15 minutes at 425 °F / 220 °C, turning halfway through, until lightly golden and crisp at the edges.

8. 8

   Turn off the heat for the chicken and add the fresh cilantro. Stir gently to perfume the sauce.

9. 9

   Serve the chicken covered with the garlic, onion, and sweet pepper sauce, alongside the hot crispy yuca.