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Cuban-Style Braised Chicken

From the kitchen of Mephit.


  • 8-9 Chicken drumsticks
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 2 cloves minced garlic
  • ¼ cup orange juice
  • ¼ cup lime juice
  • 1 medium onion, sliced thinly
  • 1 tbs olive oil


1. In a large zipper lock bag, combine salt, pepper, oregano, cumin, garlic, orange and lime juice, and onion slices. Seal the bag and shake to mix well. Add chicken, seal, shake well and refrigerate at least 2 hours and up to 24 hours.

2. Remove chicken from marinade and pat dry. In a large skillet over medium high heat, warm olive oil. Add chicken and brown on all sides, about 10 minutes. Reduce heat to medium low, cover and let chicken cook for about 10 minutes more. Remove chicken and set aside on a plate.

3. Pour marinade with onions into same skillet, increase heat to medium. When sauce simmers, return chicken to pan, along with any juices that have collected on the plate. Cover skillet, reduce heat to very low and simmer for 20 minutes.

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