Yield: 6 servings
|10 eaches||Chicken Breast Halves; *|
|¼ cup||Achiote Sauce Base; Below|
|1 cup||Orange Juice|
|2 tablespoons||Vegetable Oil|
|⅓ cup||Achiote Seeds;(AnnottoSeeds)|
|⅓ cup||Orange Juice|
|⅓ cup||Vinegar; White|
|1 teaspoon||Basil Leaves; Dried|
|1 teaspoon||Cinnamon; Ground|
|1 teaspoon||Red Chiles; Ground|
|1 each||Clove Garlic|
ACHIOTE SAUCE BASE
* There should be 10 breast halves (about 3½ lbs) which should be boneless and skinless. Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken.
Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken.
ACHIOTE SAUCE BASE:
Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground. Store in refrigerator up to 1 wee; in the freezer up to 2 months. BROILED CHICKEN ADOBO: Set oven control to broil. Remove chicken from the marinade; reserve marinade. Place chicken in greased rectangular baking dish 13 x 9 x 2-inches; pour half of the marinade over chicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes.
Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.