Orange and Green Olive Adobo Chicken
By Kraken on March 22, 2012
I think there are many reasons to love this recipe; it's easy, I usually have the ingredients on hand and I love the salty-sweet combination of the orange and olives. As a substitute, you could use a commercial Adobo spice mix but most have MSG and other unpronounceable ingredients, in other words...yuck. Please use fresh squeezed orange juice not OJ, it makes a difference.
8 -10 pieces of chicken on the bone (thigh and legs) Skin on or off
6 garlic cloves pressed or finely minced
¼ C oil canola or olive
Kosher Salt to taste 1 tsp
Ground pepper to taste
1 tsp ground cumin
1 tsp ground coriander
1 tsp oregano
½ tsp ground cayenne pepper
1 large jar of green olive and pimento mix drained.
Juice and some pulp of 2 oranges
In a small bowl, combine oil salt and pepper and all of the spices. Spread oil mixture over chicken. If you can, marinate for several hours but it’s not necessary.
Preheat oven 350 and place rack on the lowest rung.
Place chicken in roasting pan and when the oven is hot, place pan on the lowest rung.
Roast for 20 minutes. Turn chicken, add olive to pan and roast 20 more minutes. Turn chicken again, add juice and roast for 20 minutes more.
Place chicken on plate, drizzle pan drippings and olives over chicken and serve.
I'm pleased with my Marinating Chicken in the Bowl photo I think it's OK. I captured the texture of the chicken, the detail of the spice and the glow of the bowl. I wish it was a nicer subject than raw chicken but it's OK.
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