Cubano Chicken legs with peppers, tomatoes and citrus
Note: This needs to be marinated a day in advance. Piquillos are small red chile peppers from Spain. You can find them roasted and in jars in some supermarkets. From “Braise,” by Daniel Boulud and Melissa Clark.
• 4 chicken legs, thighs attached (about 2 lb.)
• Coarse sea salt or kosher salt and freshly ground black pepper
• 8 garlic cloves, peeled and sliced paper-thin (use a mandoline, if you have one)
• Finely grated zest and freshly squeezed juice of 2 large oranges
• Finely grated zest and freshly squeezed juice of 2 limes
• 2 tbsp. chopped fresh oregano
• 1 tbsp. extra-virgin olive oil
• 2 green bell peppers, cored, seeded and chopped
• 2 red bell peppers, cored, seeded and chopped
• 1 large onion, peeled and chopped
• 1 (15 1/2 oz.) can chickpeas, drained
• 4 plum tomatoes, halved lengthwise
• 4 piquillo peppers, sliced (see Note)
• 1 tbsp. chopped fresh flat-leaf parsley leaves
The night before you serve this dish, season chicken with salt and pepper and place in a nonreactive pan (such as Pyrex). In a small bowl, stir together garlic, orange and lime juice and zest, and the oregano, and pour the mixture over the chicken legs to coat them evenly. Cover the pan tightly with plastic wrap and refrigerate overnight.
Center a rack in the oven and preheat oven to 300 degrees.
Heat oil in a medium cast-iron pot or Dutch oven over medium-high heat. Remove chicken legs from marinade and reserve marinade. Pat legs dry, and sear until well browned on all sides, about 15 minutes. When chicken is golden brown, transfer to a platter. Add bell peppers and onion to the pot and cook, stirring, until vegetables are tender 8 to 10 minutes.
Return chicken to pot, along with reserved marinade and chickpeas, tomatoes and piquillo peppers. Cover pot and transfer to oven to braise until chicken is cooked through, about 1 hour. Sprinkle with parsley.