Name: Achiote Chicken with Tangerine Sauce
Prep time: 20 min
Total time: 2hr 20 min
Yield: Makes 4 servings
Ingredients: 2 tablespoons achiote paste*; 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 skinless boneless chicken breast halves; 1 tablespoon olive oil; 1 cup fresh tangerine or orange juice, divided; Chopped fresh cilantro

Orange peel and juice can be substituted.

Recipe information

Total Time
2hr 20 min
Yield
Makes 4 servings

Ingredients

2 tablespoons achiote paste*

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 skinless boneless chicken breast halves

1 tablespoon olive oil

1 cup fresh tangerine or orange juice, divided

Chopped fresh cilantro

Preparation

Step 1
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.
Step 2
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, about 5 minutes. 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.
Step 3
*Achiote paste is available at Latin markets.

TagsLatin American Chicken Breast Chicken Poultry Tangerine Citrus Fruit Orange Main Dinner Dairy Free Gluten Free Keto Easy Fry Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes