Recipe: Cuban Style Adobo Chicken

Recipes using McCormick Organic Oregano

• 1 cup fryer or 2 to 4 lbs. thighs and/or drumsticks, skinned
• 1/2 cup dry white wine
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1/2 cup orange juice
• 1/2 cup grapefruit juice
• 1 tsp fresh or 1 tsp, dried oregano
• 2 tsp cumin seeds
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• White Pepper to taste
• Salt to taste
• Orange and grapefruit sections

1. Arrange chicken pieces, skinned, put skin-side up in a baking pan.
2. Bake, unseasoned and uncovered, in a preheated oven at 450° F. for 20 to 25 minutes.
3. Drain and discard any melted fat.
4. Add wine, onions, and garlic to pan; place chicken pieces on top.
5. Combine juices, oregano, cumin, allspice, and cinnamon; pour over chicken. Season with salt and pepper as desired.
6. Lower heat to 350° F. Bake uncovered for 25 minutes more, basting often, until chicken is tender and glazed.
7. Arrange orange and grapefruit sections in the baking dish during the last 5 minutes to heat through.