2 lb. chicken legs and thighs
1 bay leaf
4 T. vegetable oil
1/2 head garlic, cloves slightly mashed to loosen skins
3/4 C. bitter (Seville) orange juice
1/4 C. lemon juice
1/2 tsp. freshly ground pepper
1 tsp. minced fresh oregano
1/8 tsp. cumin
2 onions, peeled and thinly sliced
4 to 6 garlic cloves, minced
Salt and freshly ground pepper

Place the chicken and bay leaf in a stockpot. Cover with
water by an inch and bring to a boil; skim and discard
impurities. Turn heat down and cook, covered, at a lively
simmer for about 45 minutes or until meat falls off the

Strain, reserve cooking liquid for another use. Discard
chicken skin and bones. When chicken is cool enough to
handle, shred into strips with your hands. Reserve.

To make the mojo, heat 2 tablespoons oil in a heavy
skillet and lightly sauté the garlic until it begins to color,
1 or 2 minutes. Remove garlic with a slotted spoon; slip
skins off and mince. Remove pan from the heat and add
the minced garlic, citrus juices, pepper, oregano and
cumin; stir well and reheat. Transfer to a bowl and keep

In the same skillet heat remaining 2 tablespoons oil and
sauté shredded chicken and onions over medium-high
heat until the meat is brown and crisp, stirring in minced
garlic halfway through. Season with salt and pepper.
Transfer to serving platter. Pour mojo over chicken and toss
slightly to mix.

Makes 4 servings.

B-man :wink: