| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Vegetables |
Maya |
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Bitter orange juice -or- |
| 1/4 |
c |
Orange juice -and- |
| 1/4 |
c |
Grapefruit juice (up to) |
| 4 |
|
Cloves garlic; chopped (up to) |
| 4 |
ts |
Minced Habanero (or use Jalapenos) |
| 2 |
tb |
Cilantro; fresh, chopped |
| 2 |
tb |
Anchiote (annato) oil (or mix vegetable oil with 1 tsp paprika) |
| 1 |
tb |
Red wine vinegar |
| 1 |
tb |
Lime juice |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Dried oregano |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Fresh ground pepper |
| 1 1/2 |
lb |
Boneless; skinless chicken breasts cut in wide strips |
INSTRUCTIONS
From 'Global Grilling', by Jay Solomon: In the Yucatan chicken and fish are
flavored with a spicy paste called 'recado'; this version emphasizes the
heat.
Combine everything except the chicken and whisk until well mixed. Add
chicken and coat throughly. Cover and chill 2-4 hours or overnight. Stir
once in a while.
Grill over medium to hot oiled grill 5-7 min on each side until chicken is
white in the center. Serve with beans and rice. About 4 servings.
Notes: Sour oranges are also called Seville orange; the orange/grapefruit
mixture below is a pretty good duplicate. I used 2 Tbs of habanero paste
and it went very well with a rice/bean mixture I threw together -- spicy
enough to need the blander rice and beans. I broiled the chicken since it
was raining rather heavily at the time ;-)
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CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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