Monday, April 4, 2016

Yucatan Chicken

This recipe comes from Food and Wine. This recipe is really good! Be careful, it's spicy! But also super yummy.

Finely grated zest of 1 orange (optional)
¾ c fresh orange juice
Finely grated zest of 2 limes
¼ c fresh lime juice
5-6 garlic cloves
3 T ancho chile powder
2 T fresh oregano
olive oil
salt and pepper
2 lbs chicken breast halves, bone in skin on (4 is ideal, but 2 lb is amount)
1 large chayote or zucchini halved lengthwise and cut into 12 wedges
1 seeded poblano sliced into thin rings
1 med red onion sliced into thin rings
4-5 mushrooms sliced
1 ½ c of rice

Cook rice.

Preheat the oven to 425.

In a blender, puree orange zest and juice, lime zest and juice,
garlic, ancho chile, oregano, ¼ c olive oil, salt and pepper

Season the chicken with salt and pepper, and
Arrange the chicken in a shallow baking dish skin side up.
Make several deep crosswise cuts into each breast.
Cover the chicken with the puree, rubbing it into the cuts.

Roast the chicken in the upper ⅓ of the oven for 30 minutes, basting occasionally
Rotate ½ way through.

At the same time, spread veges on a baking sheet and drizzle with salt and olive oil.
Roast for 30 minutes.

Preheat the broiler. Broil the chicken 6 inches from the broiler until well glazed. 2 mins

Serve the veges and chicken over rice.

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