Dominican Citrus-Rum Chicken with Crispy Yuca and Peppers

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet or lightly grease it.

2. 2

   In a large bowl, combine the chicken with the sour orange juice, lime juice, 15 ml (1 tbsp) of the gold rum, half of the chopped garlic, oregano, cumin, 4 g (about 3/4 tsp) of the salt, black pepper, and 15 ml (1 tbsp) olive oil. Let it marinate for 15 minutes while you prepare the yuca.

3. 3

   Place the yuca in a pot with enough water to cover it. Bring to a boil and cook for 12 to 15 minutes, until just tender but not falling apart. Drain very well and remove any tough inner fiber if present.

4. 4

   Transfer the yuca to the prepared baking sheet. Toss with 15 ml (1 tbsp) olive oil, 2 g (about 1/2 tsp) salt, and the butter, melted or in small pieces so it melts in the oven. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp at the edges.

5. 5

   While the yuca roasts, heat the remaining oil in a large skillet over medium-high heat. Remove excess marinade from the chicken, reserving the marinade in the bowl. Brown the chicken for 3 to 4 minutes per side, without moving it too much, until nicely colored.

6. 6

   Add the red onion, red bell pepper, green bell pepper, and the remaining garlic to the skillet. Cook for 4 minutes, stirring, until the vegetables soften slightly.

7. 7

   Stir in the tomato paste and cook for 1 minute. Add the reserved marinade, the remaining 15 ml (1 tbsp) gold rum, and the chicken broth. Mix well, reduce to medium heat, and cook for 10 to 12 minutes, until the chicken is fully cooked and the sauce has slightly reduced.

8. 8

   Taste and adjust with the remaining salt if needed. Turn off the heat and add the chopped fresh cilantro.

9. 9

   Serve the chicken with its onion and pepper sauce alongside the hot crispy yuca.