C
clara
Guest
4 4-0z boneless, skinless chicken breasts (preferably organic, free-range)
1 cup achiote orange marinade
4 tbsp diced fresh peach
4 tsp red pepper, diced
4 tsp red oinon minced
1 tsp fresh cilantro or basil, rinsed and chopped
1/2 tsp raspberry vinegar
Achiote Orange Marinade
1 tbsp achiote (annato) paste
1/2 cup + 2 tbsp orange juice
3 tbsp fresh lime juice
2 tbsp olive oil
Combine all marinade ingredients in a large bowl. Add chicken and marinate in refrigerator for 1 hour. iN a small bowl, combine peaches, red peppers, cilantro, red onions and raspberry vinegar; refrigerate until needed.
Preheat grill, drain excess marinade from chicken and grill until done Set aside to rest. Preheat saute pan, spray lightly with cooking spray or olive oil and when the pan just begins o smoke, saute the peach relish for approximately 1 minute. Serve chicken with relish spooned on top.
1 cup achiote orange marinade
4 tbsp diced fresh peach
4 tsp red pepper, diced
4 tsp red oinon minced
1 tsp fresh cilantro or basil, rinsed and chopped
1/2 tsp raspberry vinegar
Achiote Orange Marinade
1 tbsp achiote (annato) paste
1/2 cup + 2 tbsp orange juice
3 tbsp fresh lime juice
2 tbsp olive oil
Combine all marinade ingredients in a large bowl. Add chicken and marinate in refrigerator for 1 hour. iN a small bowl, combine peaches, red peppers, cilantro, red onions and raspberry vinegar; refrigerate until needed.
Preheat grill, drain excess marinade from chicken and grill until done Set aside to rest. Preheat saute pan, spray lightly with cooking spray or olive oil and when the pan just begins o smoke, saute the peach relish for approximately 1 minute. Serve chicken with relish spooned on top.