Recipe - Mayan Chicken With Spicy Orange Paste

One half cup Bitter orange juice or
One fourth cup Orange juice and
One fourth cup Grapefruit juice
3 (up to)
4 Cloves garlic; chopped
1 (up to)
4 teaspoon Minced Habanero (or use
Jalapenos)
2 tablespoon Cilantro; fresh, chopped
2 tablespoon Anchiote (annato) oil (or
mix vegetable oil with 1
tsp paprika)
1 tablespoon Red wine vinegar
1 tablespoon Lime juice
2 teaspoon Ground cumin
2 teaspoon Dried oregano
One half teaspoon Salt
One half teaspoon Fresh ground pepper
1 One half pound Boneless; skinless chicken
breasts cut in wide strips

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 24 hours or overnight. Stir
once in a while.

Grill over medium to hot oiled grill 57 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

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