Cuban Braised Chicken

Wash chicken, dry and cut into serving pieces. Remove any excess fat and discard. Place chicken into a large self sealing storage bag.

In a small bowl, combine salt, oregano, cumin, pepper and sour orange juice. Pour marinade over chicken, add onion, seal and marinate, refrigerated, for 2 hours to overnight, turning occasionally. Remove chicken from bag, reserving marinade.

In a large skillet over medium heat, brown chicken in olive oil on all sides, about 10 minutes. Turn heat to medium low and cook 10 minutes longer. Transfer chicken to a plate and keep warm.

Drain excess fat from skillet. Add reserved marinade, with onion, to pan along with chicken. Bring to a boil, reduce heat and simmer, covered, 30 minutes. Remove chicken to platter and keep warm.

Turn heat to high, bring pan juices to a boil, scraping any browned bits from bottom of pan. When sauce has thickened slightly pour over chicken or serve in a small bowl on the side.