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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: * 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.
| Ingredients:
10 Chicken Breast Halves; *
1/4 Cup(s) Achiote Sauce Base; Below
1 Cup(s) Onion; Chopped, 1 small
2 Tablespoon(s) Tomatoes; Medium, *
1 Teaspoon(s) Basil Leaves; Dried
1 Teaspoon(s) Cinnamon; Ground
1/2 Teaspoon(s) Green chili salsa
1/3 Cup(s) Achiote Seeds;(AnnottoSeeds)
1/3 Cup(s) Vinegar; White
1 Teaspoon(s) Red Pepper; Ground
1/2 Teaspoon(s) Pepper
1 Clove Garlic |
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