| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Entrees, Marinade |
12 |
Servings |
INGREDIENTS
| 6 |
lb |
Cut-Up chicken (5 to 6 lbs) |
| 1 |
tb |
Cumin |
| 1 1/4 |
c |
Fresh orange juice |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Chili powder |
| 2 |
tb |
Chili powder |
| 2 |
|
Poblano chilies, roasted and diced |
| 1/2 |
c |
Honey |
| 1 |
c |
Chicken stock, or broth |
| 2 |
|
Peaches, peeled and chopped |
| 1 |
tb |
Garlic, minced |
INSTRUCTIONS
MARINADE
SALSA
Whisk ingredients to make the marinade. Arrange chicken in a large baking
dish and pour on marinade, turning chicken to coat. Marinate in
refrigerator overnight.
The salsa can be made ahead. Bring salsa ingredients to a boil. Simmer and
stir occasionally for 30 minutes or until thick.
Grill chicken on outdoor grill until done. Serve with heated salsa.
Pantry: Pasilla chili pepper are hotter but may be substituted.
Recipe Contest Winners from the 1997 Orange Blossom Festival, Riverside,
California. Shared with McRecipe List, untested, by
phannema@wizard.ucr.edu. Published by Riverside Press-Enterprise
(California) on Apri1 17, 1997
Recipe by: Cindy Moore, Riverside, CA (1997) Posted to MC-Recipe Digest V1
#574 by PATh <phannema@wizard.ucr.edu> on Apr 17, 1997
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