Cuban Garlic Chicken is the true taste of Havana. This recipe is from an original resturant called "Gladys' House" -- however it is also very much like the Garlic Chicken I came to know and loved served at Versaille Cuban Resturant in Los Angeles. The marinade garlic sauce can also be applied to pulled pork making for a delicious Garlic Pork Dish Ingredients: Whole chicken(cut into pieces) -or- breasts or thighs with skin (for crispy roasted flavor) 12 cloves of garlic, coarsly chopped 1 cup of sour orange juice (make from 1/2 cup OJ and 1/2 cup lime juice) 1 tbsp salt 1 tbsp white vinegar 1 tsp fresh ground pepper 1 tsp dried oregano 1 tsp ground cumin 1 white onion

Marinade:

Combine garlic, sour orange juice, salt, vinegar, pepper, oregano and cumin in a small bowl. For more garlic taste, I blended the marinade with a soup blender to chop up the garlic even more.

Place chicken in a large enough container or a large zip lock bag, cover with marinade and let sit refridgerated at least 1 hour but up to 24 hours.

Roast:

Heat oven to 450°F. Arrange chicken in a single layer (skin side up) in roasting pan. Pour marinade over and around chicken,

Roast on lower third rack of oven for 45 minutes to 1 hour. Stirring and basting in the last 10 minutes.

Add sliced onion to the roasting pan in the last 10 minutes as well, moving the pan to the top rack in the oven to help them carmalize

Serve with black beans and rice and if available ripe sweet plantains lightly fried in oil.