Yield: 8 Servings
|8||Boned and skinned chicken breast halves|
|¾ cup||Lime juice|
|¾ cup||Olive oil|
|½ cup||Garlic; chopped|
|½ cup||Chile caribe; (red pepper flakes)|
|1 bunch||Cilantro; chopped|
|8||Roma tomatoes; tops removed|
|1||Red onion; cut into rings|
|4 larges||Garlic cloves|
|1½||Oranges (peeled; seeded, sectioned)|
|2||Canned chipotle peppers in adobe|
|1 tablespoon||Adobo sauce from canned chipotles|
|2½ cup||Vegetable or chicken stock|
|1½ cup||Orange juice|
|Salt and pepper|
Combine all marinade ingredients and mix together well in a nonreactive bowl.
Place chicken breasts in shallow glass pan, pour marinade over them, cover and refrigerate for 24 hours, turning the chicken 2 or 3 times during that period.
Make Orange Chipotle Sauce by grilling tomatoes, onion and garlic until they are well charred. Combine them in a saucepan with the rest of the sauce ingredients. Add salt and pepper to taste. Cook over low heat for 30 minutes. Transfer cooked ingredients to a food processor and process until sauce is liquid but still somewhat chunky, not completely smooth.
Grill chicken breasts until done. Serve hot, garnished with Orange Chipotle Sauce.
NOTES : This marinade and sauce can also be used for Chicken Satays, in which strips of chicken are marinated, then skewered, grilled and served with the sauce.
Recipe by: Chile Pepper Magazine 2/98 Posted to KitMailbox Digest by "Art Guyer" <ThePoint@...> on Feb 05, 1998