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Mayan Chicken With Spicy Orange Paste
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    Mayan Chicken With Spicy Orange Paste

  • 1/2 C bitter orange juice (or 1/4 C orange jui
  • 4 garlic cloves chopped
  • 4 tsp habanero minced
  • 2 Tbs cilantro chopped
  • 2 Tbs anchiote (annato) oil (or mix vegetable oil)
  • 1 Tb red wine vinegar
  • 1 Tb lime juice
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1 1/2 lb boneless, skinless chicken breasts cut in wide strips
  • 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 ;-)

    From: Global Grilling', by Jay Solomon
    Posted By: mike, mikeb@radonc.ucdmc.ucdavis.edu, Via: Chile Head Mailing List
    Post Date: Sunday, December 12, 1999

    *BACK TO CHICKEN*







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