| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Chicken, Hot and spi, Poultry |
8 |
Servings |
INGREDIENTS
| 8 |
|
Boned and skinned chicken breast halves |
| 1 1/2 |
c |
Beer |
| 3/4 |
c |
Lime juice |
| 3/4 |
c |
Olive oil |
| 1/2 |
c |
Garlic; chopped |
| 1/2 |
c |
Chile caribe; (red pepper flakes) |
| 1 |
bn |
Cilantro; chopped |
| 8 |
|
Roma tomatoes; tops removed |
| 1 |
|
Red onion; cut into rings |
| 4 |
lg |
Garlic cloves |
| 1 1/2 |
|
Oranges (peeled; seeded, sectioned) |
| 2 |
|
Canned chipotle peppers in adobe |
|
|
Sauce; drained |
| 1 |
tb |
Adobo sauce from canned chipotles |
| 2 1/2 |
c |
Vegetable or chicken stock |
| 1 1/2 |
c |
Orange juice |
| 1/2 |
c |
Honey |
|
|
Salt and pepper |
INSTRUCTIONS
MARINADE
SAUCE
Combine all marinade ingredients and mix together well in a nonreactive
bowl.
Place chicken breasts in shallow glass pan, pour marinade over them, cover
and refrigerate for 24 hours, turning the chicken 2 or 3 times during that
period.
Make Orange Chipotle Sauce by grilling tomatoes, onion and garlic until
they are well charred. Combine them in a saucepan with the rest of the
sauce ingredients. Add salt and pepper to taste. Cook over low heat for 30
minutes. Transfer cooked ingredients to a food processor and process until
sauce is liquid but still somewhat chunky, not completely smooth.
Grill chicken breasts until done. Serve hot, garnished with Orange Chipotle
Sauce.
NOTES : This marinade and sauce can also be used for Chicken Satays, in
which strips of chicken are marinated, then skewered, grilled and served
with the sauce.
Recipe by: Chile Pepper Magazine 2/98
Posted to KitMailbox Digest by "Art Guyer" <ThePoint@beachlink.com> on Feb
05, 1998
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