Slow Cooked Cuban Chicken

1. 1

   Season the chicken pieces with salt and pepper.

2. 2

   In a large frying pan, heat the oil over med-high heat.

3. 3

   Working in batches, sear the chicken pieces until golden, turning once, about 8 minutes.

4. 4

   Transfer to a slow cooker.

5. 5

   Pour off all but about 1 T fat from the pan and return it to med-high heat.

6. 6

   Add the garlic and saute just until fragrant, about 1 minute.

7. 7

   Pour in the orange juice and lime juice.

8. 8

   Increase heat to high, bring to a boil, and stir to scrape up any browned bits on the pan bottom.

9. 9

   Pour the contents of the pan over the chicken.

10. 10

    Add the bay leaf, spread the onion on top, and sprinkle with 1 t salt.

11. 11

    Cover and cook on HIGH for 2 1/2 hours or on LOW setting for 5 hours.

12. 12

    The chicken should be opaque throughout and very tender.

13. 13

    Discard the bay leaf.

14. 14

    Transfer the chicken to a serving dish.

15. 15

    Skim any fat from the cooking juices and season with salt and a generous amount of pepper.

16. 16

    Spoon the onion and cooking juices over the chicken, garnish with the parsley, and serve, passing the lime wedges at the table.

* Per serving · 4 servings · Values may vary.