When we lived in San Diego, we rented out the first floor of our house. Our longest tenant, Frank, emigrated from Cuba when he was a boy. For generations his family raised tobacco and made Cuban cigars. When Castro gained political and social control, Frank’s family fled with what they could carry and with what they had stashed away in foreign banks. Frank’s mother gave me this recipe.

Cuban-style Garlic Chicken

• One 4 lb. chicken, cut into parts
• ½ cup orange juice
• ¼ cup lime juice
• 1 Tbs. rice wine vinegar
• 12 garlic cloves, peeled and minced
• 2 Tbs. salt
• 1 tsp. ground black pepper
• 1 tsp. oregano
• 1 tsp. ground cumin

Place chicken pieces in large container. Combine citrus juices, vinegar, garlic and spices. Pour mixture over chicken. Cover with plastic wrap and marinate for at least 1 hour or preferably, 4 hours.
Remove chicken 1 hour before cooking. Preheat oven to 450°. Lay chicken pieces in roasting pan in one layer. Pour marinade evenly over top. Roast in the oven for 45 minutes. Stir chicken and shake pan during the last 10 minutes to avoid scorching. Serve with rice and black beans.