| 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 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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