Orange-chipotle painted chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Fresh orange juice |
| 2 | mediums | Chipotle peppers or equivalent canned Chipotles |
| 1 | cup | Onion; minced |
| 1 | cup | Carrots; sliced |
| 4 | Cloves (medium) garlic; minced | |
| 1 | cup | Canned tomato puree |
| ¼ | cup | Cilantro; chopped |
| ¼ | cup | Scallions |
| 6 | Skinless chicken breasts | |
| 2 | mediums | Oranges |
| ¼ | cup | Almonds; toasted |
Directions
Date: Fri, 12 Apr 1996 08:07:33 -0400 From: Walt Gray <waltgray@...>
Chef Michael Shafer, Depot restaurant, Torrance, CA In saucepan, simmer o.j., chipotles, onions, carrots, garlic and tom. puree until reduced to ⅓. Puree mixture in blender on hiph speed with choipped cilantro and scallions.
Paint chicken breasts with sauce. Grill or roast chickn breasts (grill 6-8 min. per side, roast in oven 10-12 min. at 350 degrees) while contiuing to paint with sauce. Peel and divide oranges into segments. Place chicken on 6 serving plates. Garnish with orange segments and toasted almonds. Makes 6 servings.
CHILE-HEADS DIGEST V2 #291
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .