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1
Put the chicken, yellow onion, garlic, salt, and 1 tablespoon of the oregano in a large saucepan and add enough water to barely cover the chicken.
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2
Bring the mixture to a boil, reduce to a simmer, and continue cooking, uncovered, for 30 minutes, or until cooked through.
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3
To check for doneness, slit the chicken in half to make sure the interior is no longer pink.
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4
Allow the chicken to cool in the broth.
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5
Remove the chicken from the broth and cut it up into 2-inch chunks, if using boneless chicken.
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6
If you are using chicken on the bone, remove the white meat from the bone but leave the dark meat as is.
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7
Put the chicken pieces in a large bowl or deep dish.
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8
Strain the broth and keep it for another use.
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9
Combine the orange juice, lime juice, red onion, jalapenos, cumin, and the remaining 1 tablespoon oregano in a saucepan.
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10
Stir until well combined.
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11
Bring to a boil over high heat.
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12
Immediately remove it from the heat and add the olive oil.
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13
Pour the marinade into the bowl with the chicken and allow the chicken to marinate for at least 30 minutes, and up to 1 day, covered with plastic wrap and refrigerated.
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14
Try to turn the chicken pieces a few times during the marinating process.
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15
Transfer the chicken to a deep platter and pour the marinade over it.
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16
Garnish with lime wedges.
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17
INGREDIENTS
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18
Chicken
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19
Feel free to use all white or all dark meat in this recipe.
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20
It is also up to you if you want to use chicken that is still on the bone.
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21
ADVANCE PREPARATION
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22
This dish is best when made in advance.
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23
The chicken can be left to marinate for 24 hours in the refrigerator.
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24
NOTE
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25
Using the Marinade as a Sauce
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26
Because the chicken was cooked before it was placed in the marinade, it is safe to serve it as a sauce.
