Yield: 4 Servings
Measure | Ingredient |
---|---|
½ cup | Bitter orange juice -or- |
¼ cup | Orange juice -and- |
¼ cup | Grapefruit juice (up to) |
4 \N | Cloves garlic; chopped (up to) |
4 teaspoons | Minced Habanero (or use Jalapenos) |
2 tablespoons | Cilantro; fresh, chopped |
2 tablespoons | Anchiote (annato) oil (or mix vegetable oil with 1 tsp paprika) |
1 tablespoon | Red wine vinegar |
1 tablespoon | Lime juice |
2 teaspoons | Ground cumin |
2 teaspoons | Dried oregano |
½ teaspoon | Salt |
½ teaspoon | Fresh ground pepper |
1½ pounds | Boneless; skinless chicken breasts cut in wide strips |
From 'Global Grilling', by Jay Solomon: In the Yucatan chicken and fish are flavored with a spicy paste called 'recado'; this version emphasizes the heat.
Combine everything except the chicken and whisk until well mixed. Add chicken and coat throughly. Cover and chill 2-4 hours or overnight. Stir once in a while.
Grill over medium to hot oiled grill 5-7 min on each side until chicken is white in the center. Serve with beans and rice. About 4 servings.
Notes: Sour oranges are also called Seville orange; the orange/grapefruit mixture below is a pretty good duplicate. I used 2 Tbs of habanero paste and it went very well with a rice/bean mixture I threw together -- spicy enough to need the blander rice and beans. I broiled the chicken since it was raining rather heavily at the time ;-) mikeb@...
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .