Wednesday, July 1, 2015

Adobo Chicken

Adobo Chicken 
Serves 4 – 6
2 cups orange juice
2 teaspoons ancho chili powder
2 teaspoons New Mexico chili powder
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
4 boneless, skinless chicken breasts, about  6 ounces each
2 tablespoons grape seed oil
Freshly ground black pepper

Preheat the oven to 400 degrees F.
Whisk together the orange juice and spices in a medium baking dish until combined; add the chicken and turn to coat, cover and marinate in the refrigerator for at least 6 hours or overnight.
Remove the chicken from the refrigerator 30 minutes before cooking it. Remove the chicken from the marinade, and let it drain.
Heat the oil in a large sauté pan over high heat until the oil begins to shimmer.
Place the drained chicken into the pan, smooth side up, and cook until golden-brown, about 4 minutes. Flip the chicken over and cook until the bottom is lightly golden brown, about 3 minutes.
Transfer the chicken to a lined or oiled baking sheet, smooth side up and bake until a thermometer inserted into the center registers 165 degrees F, about 20 minutes. Remove the chicken from the oven and let rest 20 minutes before slicing.
Slice breast on the diagonal and serve.

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