Cuban Fried Chicken, Candied jalapenos and fried Plantain

Cuban Fried Chicken

Ingredients
1 whole chicken
5-6 garlic cloves, crushed
1/2 tsp ground oregano
1 onion cut in slices
1/4 cup orange juice
1 tbsp dry white wine
olive oil
1/2 tbsp pepper
salt to taste
2 tbsp Adobo seasoning
Fresh parsley
juice from 1 lime

Directions
Use a sharp knife and separate chicken by parts. Remove excess fat and skin.
Clean with lemon juice and rinse off with hot water. Combine garlic, oregano, onion, orange juice, wine, adobo and salt. Pour mixture over chicken.
Cover and marinade in the refrigerator overnight or 3-4 hours
5. Remove chicken pieces from marinade and cook in heated skillet or pan until they are golden brown.
Remove garlic and onion from marinade and sauté them in a separate pan. Place garlic and onion over chicken and add fresh parsley.

Candied Jalapenos

Ingredients
5 jalapeno peppers, seeded and cut into thin strips
1/2 cup sugar
1/2 cup hot water

Directions
Pour the sugar and water into a small sauce pan over high heat.
When the water starts to boil, add the sliced jalapeno. Reduce heat to medium-high and cook about 15 minutes. Don’t let the sugar reach the soft boil stage – it should stay slightly watery even at the end.
Transfer jalapeno slaw to a plate with a slotted spoon.

Fried Plantain

Ingredients
4 plantains, cut into 1/2 in sections (you can substitute bananas if you want)
3 tbsp butter
1 tbsp brown sugar
1 tsp ground cinnamon

Directions
Melt the butter in a large skillet over medium heat.
Add the sliced plantains, brown sugar and cinnamon. Saute, flipping to coat with butter, about 15 minutes.