Achiote Chicken with Tangerine Sauce

  • 2 tablespoons achiote powder
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • 1 tablespoon grated tangerine peel (or orange peel)
  • 2 garlic cloves
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground cinnamon
  • 4 chicken breast halves
  • 1 tablespoon olive oil
  • 1 cup fresh tangerine or orange juice, divided
  • Chopped fresh cilantro

Blend first 7 ingredients in processor to form paste. Place chicken in 8-inch square baking dish. Spread marinade over, turning to coat. Cover; refrigerate 2 to 4 hours.

Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to skillet; cook until brown, about 2 minutes per side. Add 1/2 cup tangerine juice to skillet. Cover; reduce heat to medium and simmer until chicken is cooked through, turning once. Transfer chicken to plates. Add remaining 1/2 cup juice to skillet; boil until thickened, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with cilantro and hot white rice.

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