ORANGE-CUMIN CHICKEN WITH BLUEBERRY CHIPOTLE SAUCE

 

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Ingredients

  • Corn Tortillas
  • 1/2 cup masa harina (corn flour)
  • 1/3 cup hot water
  • pinch of salt
  • Chicken
  • 2 boneless/skinless chicken breast halves
  • 2 Tbsp fresh orange juice
  • 2 cloves garlic, smashed
  • cumin to taste
  • salt and pepper to taste
  • 1 Tbsp olive oil

Directions

  • Mix masa, salt and water until a soft dough forms. Put in a bowl and cover with a damp towel. Let stand as you are making the rest of the meal (or about 15-30 minutes)
  • Heat a cast iron skillet over hot heat.
  • If you have a tortilla press, go ahead and use that. I sure don't. What I did was divide the dough into two balls. I put a ball at a time in a freezer bag and rolled with a rolling pin. It was not a perfect circle (though you could use a bowl or mold, I'm sure, to get it that way) but it was a snap to do.
  • Cook tortilla for about a minute per side in very hot cast iron skillet (you don't need any oil).
  • Mix together orange juice, cumin, garlic, salt, pepper, and oil. Add chicken and marinate for 1 or 2 hours (don't overdo it, you don't want the chicken to start cooking from the citrus in the orange)

Notes

This is a recipe adapted from a local Cuban restaurant, Coobah. I changed the sauce to a blueberry chipotle (theirs in a mustard-beer) among a few other things. It turned out really well.

Don't be intimidated by the long recipe. It's really not that hard to throw together. I do like the use of homemade tortillas, which are a little puffier/fluffy than the storebought kind.

Categories: Main Dish 

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