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Ingredients
  • 3 to 4 pounds chicken thighs and/or legs
  • ½ cup water
  • ¼ cup extra-virgin olive oil
  • 2 lemons, zested and juiced
  • 2 limes, zested and juiced
  • 1 large orange, zested and juiced
  • 1 tablespoon fresh minced garlic
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano (Mexican preferred)
  • 1 envelope Sazón with Coriander and Annatto (optional, see note)
  • 2 tablespoons chili powder
  • 1 teaspoon red pepper flakes
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
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