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Ingredients Jump to Instructions ↓

  1. 6 chicken breasts -- boned/skinned

  2. 1-1/2 teaspoons cumin

  3. 1/2 teaspoon achiote

  4. 1 tablespoon oregano

  5. 1 tablespoon thyme -- chopped

  6. 2 garlic cloves kosher or sea salt

  7. 1/4 teaspoon white pepper

  8. 3 tablespoon chile paste

  9. 1/4 cup orange juice

  10. 1 teaspoon orange peel

  11. 1/4 cup red wine vinegar

  12. 1/4 cup olive oil

  13. 1/2 red onion -- thinly sliced

  14. 1 lime -- juice of

  15. 1/2 cup sour cream

  16. 12 cilantro sprigs cooked black beans

Instructions Jump to Ingredients ↑

  1. : Lightly pound chicken breasts to even thickness. With mortar and pestle or in a blender, grind cumin, achiote, oregano, thyme, garlic, salt and pepper. Combine with Chile Paste, orange juice, orange peel, vinegar and olive oil. Reserve half of marinade for sauce and spread other half over chicken breasts and marinate at least 2 hours. Marinate sliced onions in lime juice at least 20 minutes to 1 hour. Onions will turn bright pink. Grill chicken breasts over medium fire. Serve with reserved marinade as sauce, garnished with sour cream, cilantro sprigs, marinated onions and black beans.

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