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Ingredientes
- 1/2 c. Bitter orange juice -or possibly-
- 1/4 c. Orange juice -and-
- 1/4 c. Grapefruit juice
- 3 x -(up to)
- 4 x Cloves garlic, minced
- 1 x -(up to)
- 4 tsp Chopped Habanero (or possibly use Jalapenos)
- 2 Tbsp. Cilantro, fresh, minced
- 2 Tbsp. Anchiote (annato) oil (or possibly mix vegetable oil with 1 tsp paprika)
- 1 Tbsp. Red wine vinegar
- 1 Tbsp. Lime juice
- 2 tsp Grnd cumin
- 2 tsp Dry oregano
- 1/2 tsp Salt
- 1/2 tsp Fresh grnd pepper
- 1 1/2 lb Boneless, skinless chicken breasts cut in wide strips
Direcciones
- Flavored with a spicy paste called 'recado'; this version emphasizes the heat.
- Combine everything except the chicken and whisk till well mixed. Add in chicken and coat throughly. Cover and refrigerate2-4 hrs or possibly overnight. Stir once in a while.
- Grill over medium to warm oiled grill 5-7 minutes on each side till 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 mix below is a pretty good duplicate. I used 2 Tbs of habanero paste and it went very well with a rice/bean mix I threw together - spicy sufficient to need the blander rice and beans. I broiled the chicken since it was raining rather heavily at the time ;-)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 15 | 11% |
| Total Fat 1.7g | 2% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 64mg | 21% |
| Sodium 366mg | 15% |
| Potassium 356mg | 10% |
| Total Carbs 3.58g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.14g | 0% |
| Protein 26.07g | 42% |
