Mayan chicken with spicy orange paste
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Bitter orange juice -or- |
| ¼ | cup | Orange juice -and- |
| ¼ | cup | Grapefruit juice (up to) |
| 4 | 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 |
Directions
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, .