Mayan chicken with spicy orange paste

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@...


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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