Recipe: Drunken Chicken with Papaya (using lime juice, orange juice, and rum)

DRUNKEN CHICKEN WITH PAPAYA

2 teaspoons grated lime zest (colored portion of peel), plus more for optional garnish
1/2 cup fresh lime juice
2 teaspoons grated orange zest
1/2 cup fresh orange juice
1/3 cup amber or dark rum
4 cloves garlic, crushed through a press or minced
2 tablespoons distilled white vinegar
2 1/2 tablespoons light-brown sugar
4 1/2 pounds chicken drumsticks and thighs, rinsed and patted dry
salt and freshly ground black pepper (to taste)
1 1/2 tablespoons olive oil
1 small papaya, peeled, seeded and diced

TO PREPARE THE MARINADE:
Combine lime zest, lime juice, orange zest, orange juice, rum, garlic, vinegar and sugar in a blender; process until smooth.

Prick the chicken all over with the tines of a fork; rub generously with salt and pepper. Place the chicken in a large glass or ceramic bowl; add the marinade and toss to combine. Cover with plastic wrap; refrigerate at least 6 hours or overnight.

WHEN READY TO COOK:
Return chicken to room temperature.

Preheat the oven to 425 degrees F.

Place the chicken in a large roasting pan, reserving the marinade. Brush the chicken with oil.

Bake until the skin begins to brown, about 15 minutes. Reduce the oven temperature to 350 degrees Fahrenheit; bake for 10 minutes.

Remove the chicken from the oven; add the papaya and the reserved marinade. Return to the oven and bake, basting with the marinade, until the chicken is almost falling off the bone, about 30 minutes.

Transfer to a serving platter; spoon the papaya and sauce over the chicken. Garnish with a sprinkling of lime zest.

Servings: 6-8
Adapted from source: Fiesta! A Celebration of Latin Hospitality by Anya von Bremzen