|Whole chickens||2 , cut in half|
|Sour orange/2 parts lemon to 1 part orange juice||2 Cup (32 tbs) (Naranja Agria)|
|Crushed garlic||4 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Onion||1 Medium, diced|
|Green pepper||1 , cored seeded and diced|
|Red bell pepper||1 , cored seeded and diced|
|Tomato sauce||15 Ounce (1 Can)|
|Water||4 Cup (64 tbs)|
|Garlic powder||2 Tablespoon|
|Dried oregano||1 Tablespoon|
|Cumin powder||1 Pinch|
|Dry white wine||1 Cup (16 tbs) (Vino Seco)|
|Parsley||1 Tablespoon, chopped (For Garnish)|
In a mixing bowl combine the naranja agria, garlic, cumin, dried oregano, salt, pepper and olive oil. Place the chicken skin side down in a baking dish pour the marinade all over the chicken. Cover the chicken and refrigerate over night.
One hour before roasting the chicken prepare the salsa criolla as follows: in a large saucepan heat the olive oil over medium heat. Add the onion, peppers and saute until the onions are translucent. Add the tomato sauce, water, garlic powder, oregano, cumin, bay leaf, and vino seco. Bring the sauce to a boil then reduce the heat to low and simmer gently for about 30 minutes, remove from heat and allow sauce to cool.
Preheat the oven to 350 degrees.
Remove the chicken from the marinade. Place chicken skin side up in a baking dish. Remove the bay leaf from the cooled salsa criolla and pour over the chicken halves.
Place the chicken in the oven and roast for 45 minutes. Then remove the foil and continue roasting for another 30-40 minutes to allow the skin to brown. The chicken is done when an instant red thermometer, inserted into the thickest part of the thigh registers 170-175 degrees.
Remove the chicken from the baking dish and place on a platter. Let chicken rest for 10-15 minutes. In the mean time pour the salsa criolla from the baking dish, through a strainer and reserve. Pour the strained sauce over the chicken, and garnish with chopped parsley.
Serve with brown rice.