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Achiote Chicken Skewers With Guava Sauce Hits: 157  
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Date Added: April 15, 2008
Calories:  
Serves: 4
Prep. Time: 0:00
Category: Chicken / Turkey / Poultry, Main Dish, Restaurant, Copy Cat / Restaurant
 
Ingredients:

1 1/2 cups          fresh lime juice - (12 limes)
3                   garlic cloves
2     teaspoons     achiote paste
1     teaspoon      dried oregano leaves
1     teaspoon      ground cumin
                    Salt
                    Freshly-ground black pepper
1 1/2 pounds        skinless boneless chicken thigh meat
2                   jalapeño chilies
1     jar           guava shells in syrup - (20 oz)
                    shells pureed
5     tablespoons   syrup from guava shells
1     tablespoon    chopped fresh cilantro
Directions: one line for each direction. When saved the lines will be numbered.
  1. Blend 1 cup lime juice, garlic, achiote paste, oregano, and cumin in processor until smooth. Season marinade to taste with salt and pepper. Place marinade in medium bowl. Add chicken; stir to coat. Cover and refrigerate chicken overnight.

  2. Preheat oven to 400 degrees. Place chilies on small baking sheet. Roast until soft, about 20 minutes. Stem and seed chilies. Transfer chilies to processor. Add pureed guava, reserved guava syrup, cilantro, and remaining 1/2 cup lime juice. Process until smooth. Season sauce to taste with salt and pepper. Transfer to medium bowl. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

  3. Prepare barbecue (medium-high heat). Remove chicken from marinade. Divide chicken among 8 eight-inch metal skewers. Grill until chicken is cooked, turning once, about 7 minutes. Serve, passing guava sauce separately.

  4. This recipe yields 4 servings.

Notes:
Recipe from Café Atlántico in Washington, DC, as published in the article "The New Ethnic Restaurant: Latin" by Tanya Wenman Steel
Nutrition Facts not Available

Rating: ()  
Added On: April 15, 2008
* Bon Appétit, September 2001





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