Free Recipe Mayan Chicken with Spicy Orange Paste
Recipe Type: P Recipes
Recipe Preparation: broil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Mayan Chicken with Spicy Orange Paste Recipe
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 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
Mayan Chicken with Spicy Orange Paste Preparation
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, .
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