Name: Grilled Chicken Adobo
Ingredients: 10 Chicken Breast Halves; *; 1/4 c Achiote Sauce Base; Below; 1 c Orange Juice; 2 tb Vegetable Oil; 1 ts Basil Leaves; Dried; 1 ts Cinnamon; Ground; 1/2 ts Salt; 1/3 c Achiote Seeds;(AnnottoSeeds); 1/3 c Orange Juice; 1/3 c Vinegar; White; 1 ts Red Chiles; Ground; 1/2 ts Pepper; 1 Clove Garlic

Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Mexican	Poultry, Sauces, Mexican, Main dishes	6	Servings

INGREDIENTS

10		Chicken Breast Halves; *
1/4	c	Achiote Sauce Base; Below
1	c	Orange Juice
2	tb	Vegetable Oil
1	ts	Basil Leaves; Dried
1	ts	Cinnamon; Ground
1/2	ts	Salt
1/3	c	Achiote Seeds;(AnnottoSeeds)
1/3	c	Orange Juice
1/3	c	Vinegar; White
1	ts	Red Chiles; Ground
1/2	ts	Pepper
1		Clove Garlic

INSTRUCTIONS

ACHIOTE SAUCE BASE
*  There should be 10 breast halves (about 3 1/2 lbs) which should be
boneless and skinless.
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Place chicken breasts in shallow glass or plastic dish.  Mix remaining
ingredients and pour over the chicken.  Cover and refrigerate for at least
2 hours.  Remove chicken from marinade and set the marinade aside.  Cover
and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes.
Turn the chicken; cover and grill, turning and brushing with the marinade 2
to 3 times, until done, about 10 to 20 minutes longer.  Heat remaining
marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve
with the chicken. ACHIOTE SAUCE BASE: Cover the achiote seeds with boiling
water.  Cover and let stand at least 8 hours. Drain seeds. Place seeds and
remaining ingredients in food processor workbowl fitted with steel blade.
Cover and process until the seeds are coarsely ground. Store in
refrigerator up to 1 wee; in the freezer up to 2 months. BROILED CHICKEN
ADOBO: Set oven control to broil. Remove chicken from the marinade; reserve
marinade.  Place chicken in greased rectangular baking dish 13 x 9 x
2-inches; pour half of the marinade over chicken and broil with tops about
4 inches from the heat, until light brown, about 10 minutes.  Turn chicken;
pour the remaining marinade over the chicken and broil until done, about 6
minutes longer.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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