Try this Mayan Chicken with Spicy Orange Paste recipe, or contribute your own.
Suggest a better descriptionFrom Global Grilling, by Jay Solomon: In the Yucatan chicken and fish are flavored with a spicy paste called recado; this version emphasizes the heat. Combine everything except the chicken and whisk until well mixed. Add chicken and coat throughly. Cover and chill 2-4 hours or overnight. Stir once in a while. Grill over medium to hot oiled grill 5-7 min on each side until chicken is white in the center. Serve with beans and rice. About 4 servings. Notes: Sour oranges are also called Seville orange; the orange/grapefruit mixture below is a pretty good duplicate. I used 2 Tbs of habanero paste and it went very well with a rice/bean mixture I threw together -- spicy enough to need the blander rice and beans. I broiled the chicken since it was raining rather heavily at the time ;-) mikeb@radonc.ucdmc.ucdavis.edu CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 235 | ||
Calories from Fat: 53 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 119.1mg | 37 % | |
Sodium 136.8mg | 5 % | |
Potassium 524.2mg | 14 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5.5g | ||
Protein 37.4g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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