| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Entrees, Marinade | 12 | Servings |
INGREDIENTS
| 6 | lb | Cut-Up chicken, 5 to 6 lbs |
| 1 | T | Cumin |
| 1 1/4 | c | Fresh orange juice |
| 1/4 | c | Olive oil |
| 1 | T | Chili powder |
| 2 | T | Chili powder |
| 2 | Poblano chilies, roasted and | |
| diced | ||
| 1/2 | c | Honey |
| 1 | c | Chicken stock, or broth |
| 2 | Peaches, peeled and chopped | |
| 1 | T | Garlic, minced |
INSTRUCTIONS
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 [email protected]. 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 <[email protected]> on Apr 17, 1997
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