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Slow-Cooker Cuban Chicken

Slow-Cooker Cuban Chicken

Willam-Sonoma Food Made Fast Slow Cooker Cookbook

Slow-Cooker Cuban Chicken

Ingredients

  1. 1 whole chicken (about 4 pounds)
    3 tablespoons olive oil
    8 cloves garlic, coarsely chopped
    3/4 cup orange juice
    3/4 cup lime juice (about 5 limes)
    1 fresh bay leaf
    1 yellow onion, thinly sliced

Directions

  1. Brown the chicken. Season the chicken pieces with salt and pepper. In a large frying pan over medium-high heat, warm the oil. Add the chicken pieces in batches if necessary, skin side down, and cook until golden brown on the bottom, about 7 minutes. Turn the chicken and cook the second side until lightly browned, about 3 minutes. Transfer all browned chicken to slow cooker.
  2. Deglaze the pan. Pour off all but about 1 tablespoon of fat from the frying pan, and return the pan to medium-high heat. Add the onions, and sauté until just barely golden brown. Add garlic to the onions, and sauté for a couple more minutes, until the onions are golden and the garlic is fragrant.
  3. Pour in orange and lime juices. Raise the heat to high, bring to a boil, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the chicken.
  4. Cook the chicken. Add the bay leaf, and sprinkle with 1 teaspoon salt. Cover and cook on high heat setting for 2 1/2 hours or low heat setting for 5 hours. Remove and discard the bay leaf. Transfer the chicken to a serving dish. Season the sauce to taste with salt and a generous amount of pepper. Spoon the onions and sauce over the chicken.
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