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Mayan Chicken with Spicy Orange Paste

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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 ;-)
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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