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---------- Recipe via Meal-Master (tm) v8.02
Title: GRILLED CHICKEN ADOBO
Categories: Mexican, Poultry
Yield: 6 servings
10 ea Chicken Breast Halves; *
1/4 c Achiote Sauce Base; Below
1 c Orange Juice
2 tb Vegetable Oil
1 ts Basil Leaves; Dried
1 ts Cinnamon; Ground
1/2 ts Salt
--------------------ACHIOTE SAUCE BASE--------------------
1/3 c Achiote Seeds;(AnnottoSeeds)
1/3 c Orange Juice
1/3 c Vinegar; White
1 ts Red Chiles; Ground
1/2 ts Pepper
1 ea Clove Garlic
* 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.
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