My Recipes


User: nnss

Yield: 6 servings

Categories: main dish, mexican, poultry, spices

amount unit name
10 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
1/3 C achiote seedsannottoseeds
1/3 C orange juice
1/3 C vinegar white
1 TS red chiles ground
1/2 TS pepper
1 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.
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.