Orange-chipotle painted chicken

Yield: 6 Servings

Measure Ingredient
1 quart Fresh orange juice
2 mediums Chipotle peppers or equivalent canned Chipotles
1 cup Onion; minced
1 cup Carrots; sliced
4 \N Cloves (medium) garlic; minced
1 cup Canned tomato puree
¼ cup Cilantro; chopped
¼ cup Scallions
6 \N Skinless chicken breasts
2 mediums Oranges
¼ cup Almonds; toasted

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.


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

Similar recipes