This recipe was inspired by one of my favorite Miami restaurants…Finka Table and Tap. This is a MUST DO when visiting Miami. This gastropub features traditional Cuban food with a Peruvian/Korean twist. Like me, you may find it very difficult to order just one item. If you have to choose just one, I highly recommend their Cuban fried rice…yummmm. It is definitely my favorite dish on the menu.
One day, while scrolling through the Gram, I came across a dish Finka was featuring. It was a roasted 1/2 chicken in a naranja agria (sour orange) gravy over risotto. When I saw the dish, I was like, “Gotta have it!”, and since I am almost 1300 miles from Miami, I decided to improvise and make my own interpretation of this dish. The final product was killer, and I knew I had to share with you all. I hope you enjoy this Latin derived recipe!
Roasted Chicken in Naranja Agria Gravy over Brown Rice Risotto
Serving size: 1 chicken quarter and 1 cup risotto
- 2 chicken quarters (thigh + leg)
- Naranja agria, 1/2 bottle
- 1/2 yellow onion, sliced
- 3 garlic cloved, minced
- 2-4 tbsp BADIA Complete Seasoning
- 2 Tbsp vegetable oil
- 2 Tbsp butter
- 3 Tbsp olive oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 cup brown rice
- 1/2 cup dry white wine
- 4.5 cups white broth (chicken or vegetable), warm
- 3/4 cup Parmesan cheese
- 2 tbsp unsalted butter
- salt & pepper, to taste (remember, you are using cheese which is salty)
- 2 cups spinach
- Mise en Place- Ensure all of your ingredients and cooking tools are out and easily accessible.
- In a zip-lock bag, combine all the chicken ingredients. Seal and allow to marinade for 30min-24 hours.
- Preheat oven to 425 degrees.
- Chicken- Heat vegetable oil in a large sauté pan on medium-high heat. Once hot, place chicken in pan, skin side down (keep zip-lock with marinade). Cook chicken until skin is crispy brown. Flip chicken and cook the other side. Add butter and garlic, and baste the chicken. Flip once more (skin side down) and continue basting chicken (1-2 min). Once both sides are brown, crispy, and have been basted, place chicken and pan into the oven and cook until internal temperature is 165 degrees or above (~10-20 min).
- Rissoto- Heat oil in medium-large pan on medium-high heat. Once hot, cook onions until translucent. Add garlic and cook for 1 minute. Add rice and cook for 1-2 minutes. Deglaze your pan with white wine. Once the white wine has been soaked up by the rice, add broth one ladle at a time. Continue to stir rice throughout the cooking process. When the liquid is almost completely absorbed by the rice, add another ladle of broth. Just before the risotto is finished, add butter, cheese, and spinach. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, ~25 to 35 minutes total.
- Once chicken is cooked, set aside to rest. Place the pan back on medium-high heat. Add the marinade to the pan and cook until onions and garlic are caramelized. Place into blender and blend until smooth (After blending, you can run through a sift to remove any clumps).
- Plating: Place down risotto and top with chicken quarter. Drizzle sauce on top, and around, your chicken quarter.
- Serve with a glass of white wine, or a mojito, and enjoy!