| |
|
Ingredients:
10 each Chicken Breast Halves, *
1/4 cup Achiote Sauce Base, Below
1 cup Orange Juice
2 tbsp Vegetable Oil
1 tsp Basil Leaves, Dried
1 tsp Cinnamon, Ground
1/2 tsp Salt
ACHIOTE SAUCE BASE
1/3 cup Achiote Seeds, (AnnottoSeeds)
1/3 cup Orange Juice
1/3 cup Vinegar, White
1 tsp Red Chiles, Ground
1/2 tsp Pepper
1 each Clove Garlic
Instructions:
* There should be 10 breast halves (about 3 1/2 lbs) which should be
boneless and skinless. Place chicken breasts in shallow glass or plastic
dish. Mix remaining ingredients and pour over the chicken. Cover and
refrigerate for at least 2 hours. Remove chicken from marinade and set the
marinade aside. Cover and grill the chicken t to 6 inches from medium
coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and
brushing with the marinade 2 to 3 times, until done, about 10 to 20
minutes longer. Heat remaining marinade to boiling; boil uncovered until
thickened, 8 to 10 minutes. Serve with the chicken.
ACHIOTE SAUCE BASE:
Cover the achiote seeds with boiling water. Cover and let stand at least
8 hours. Drain seeds. Place seeds and remaining ingredients in food
processor workbowl fitted with steel blade. Cover and process until the
seeds are coarsely ground. Store in refrigerator up to 1 wee; in the
freezer up to 2 months. BROILED CHICKEN ADOBO:
Set oven control to broil. Remove chicken from the marinade; reserve
marinade. Place chicken in greased rectangular baking dish 13 x 9 x
2-inches; pour half of the marinade over chicken and broil with tops about
4 inches from the heat, until light brown, about 10 minutes. Turn
chicken; pour the remaining marinade over the chicken and broil until
done, about 6 minutes longer.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
Servings: 6
Old people shouldn't eat health foods. They need all the preservatives they can get. Robert Orben
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Grilled Chicken Adobo Recipe brought to you by Mexican Recipes To-Go
