Yield: 4 Servings
|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||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, .