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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Whisk ingredients to make the marinade. Arrange chicken in a large baking
dish and pour on marinade, turning chicken to coat. Marinate in
refrigerator overnight.
The salsa can be made ahead. Bring salsa ingredients to a boil. Simmer and
stir occasionally for 30 minutes or until thick.
Grill chicken on outdoor grill until done. Serve with heated salsa.
Pantry: Pasilla chili pepper are hotter but may be substituted.
Recipe Contest Winners from the 1997 Orange Blossom Festival, Riverside,
California. Shared with McRecipe List, untested, by
phannema@wizard.ucr.edu. Published by Riverside Press-Enterprise
(California) on Apri1 17, 1997
Recipe by: Cindy Moore, Riverside, CA (1997) By Nancy Berry
<nlberry@prodigy.net> on Apr 17, 1997
| Ingredients:
6 Pound(s) Cut-Up chicken (5 to 6 lbs)
1 Tablespoon(s) Sirloin steak; boneless, cut 1" thick
1 1/4 Cup(s) Fresh orange juice
1/4 Cup(s) Shallot -- finely chopped
1 Tablespoon(s) Finely chopped fresh garlic
2 Poblano chilies, roasted and diced
1/2 Cup(s) Cl Garlic
1 Cup(s) Chicken stock, or broth
2 Peaches, peeled and chopped
1 Tablespoon(s) Garlic, minced |
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