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(in the spirit of Pollo Campero)
- 1/3 cup fresh orange juice
- 3 tablespoons fresh lemon juice
- 2 tablespoons annatto paste
- 4 teaspoons chopped fresh oregano leaves or 2 teaspoons dried Mexican oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt plus more
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup vegetable oil plus more for frying
- 8 skin-on, bone-in chicken thighs (about 3 1/2 lb.)
- 1 cups finely ground cornmeal
Annatto paste is available at Latin markets and some supermarkets, and online.
Combine orange juice, lemon juice, annatto paste, oregano, bay leaves, garlic powder, 1 tsp. salt, 1/2 tsp. pepper, and 1/4 cup oil in a large bowl. Add chicken and toss to coat. Cover and chill at least 4 hours or up to 12 hours.
Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 350°.
Whisk flour and cornmeal in a large bowl; season with salt and pepper. Dredge thighs in flour mixture, shaking off excess. Working in batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature between 300°–325°, until brown and an instant-read thermometer inserted into the thickest part of thigh registers 165°, about 10 minutes. Transfer chicken to a wire rack set inside a baking sheet; season with salt and pepper. Let cool at least 10 minutes before serving. Serve with Dominican-Style Yellow Rice (click for recipe).____