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Easy and delicious: try this Puerto Rican Inspired Bitter Orange Chicken. This is the perfect recipe to enjoy during these cold and festive days. Start by marinating the chicken in GOYA® Naranja Agria – Bitter Orange Marinade and Sazón GOYA® with Coriander and Annatto, with a bit of garlic. Once the chicken is marinated, rub GOYA® Extra Virgin Olive Oil and GOYA® Adobo All-Purpose Seasoning with Pepper all over the chicken. Place potatoes and onion in the bottom of a roasting pan, cover with hot chicken stock, add the chicken, and put it in the oven. After 20 minutes, add tomatoes and let it continue to roast until golden and tender. Garnish with cilantro, and it’ll be ready to enjoy.
Ingredients
6
bone-in, skin-on chicken pieces (breasts, legs and thighs)
1 bottle (24 oz.)
GOYA® Naranja Agria - Bitter Orange Marinade
1 tbsp.
GOYA® Minced Garlic
1 packet
Sazón GOYA® with Coriander and Annatto
1 tbsp.
GOYA® Extra Virgin Olive Oil
2 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
2
large sweet potatoes, cut into 1-inch pieces
1
large red onion, cut into eighths
1 packet
GOYA® Powdered Chicken Flavored Bouillon
2 cups
cherry tomatoes
Roughly chopped fresh cilantro, for garnish
Directions
Step 1
In large container with lid, combine chicken, marinade, garlic and Sazón. Massage marinade into chicken to cover completely. Marinate at least 2 hours, or overnight. Discard marinade.
Step 2
Preheat oven to 375°F. Pat chicken dry with paper towels. Using pastry brush, brush chicken with oil. Rub the Adobo over the chicken and under the skin. Place potatoes and onions in bottom of roasting pan or large baking dish. Mix chicken bouillon with 1 cup of hot water. Pour bouillon mixture over vegetables and season with Adobo. Top evenly with chicken and bake for 20 minutes. Scatter tomatoes evenly over vegetables. Continue to bake until vegetables are fork-tender, chicken is golden-brown and internal temperature registers 165°F on quick-read thermometer, about 40 to 50 minutes. Garnish with cilantro and serve.
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