| 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 |
| 3 |
|
up to |
| 4 |
|
Cloves garlic, chopped |
| 1 |
|
up to |
| 4 |
t |
Minced Habanero, or use |
|
|
Jalapenos |
| 2 |
T |
Cilantro, fresh chopped |
| 2 |
T |
Anchiote, annato oil or |
|
|
mix vegetable oil with 1 |
|
|
tsp paprika |
| 1 |
T |
Red wine vinegar |
| 1 |
T |
Lime juice |
| 2 |
t |
Ground cumin |
| 2 |
t |
Dried oregano |
| 1/2 |
t |
Salt |
| 1/2 |
t |
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 ;-)
mikeb@radonc.ucdmc.ucdavis.edu 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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