Best YucatÁn Chicken With Orange Guajillo Glaze Recipes

Chicken Yucatan image

Provided by Oolala

Time 26m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
2 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon ground cumin
2 tablespoons orange juice
2 tablespoons white vinegar, can use cider vinegar
1 dash Tabasco sauce, more if desired
1 tablespoon vegetable oil
1 medium onion, sliced
2 red bell peppers, can use green, seeded and sliced
1 1/2-2 cups canned tomatoes, chopped
1 dash pepper

Steps:

Cut the chicken into slices 1/8-1/4" thick. Marinate in a mixture of garlic, oregano, cumin, orange juice, vinegar, and hot sauce. Allow to marinate 10 minutes up to 24 hours, covered in the refrigerator.
Meanwhile, chop vegetables.
Heat a large skillet over medium-high heat until hot. Add oil and heat 30 seconds; add chicken and stir fry about 3-4 minutes.
Add onions and peppers and stir fry another 1-2 minutes, or until chicken is completely opaque. Add tomato and ground pepper and cook just until heated through.
Serve over brown rice with a side salad.

Nutrition Facts : Calories 210.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 68.4, Sodium 195.2, Carbohydrate 11.4, Fiber 2.5, Sugar 6.7, Protein 29

Yucatan Chicken image

Provided by Food Network

Categories main-dish

Time 13h25m

Yield 8 to 10 servings

Number Of Ingredients 6

1/2 cup achiote paste
2 tablespoons chopped chipotle chile pepper
1 ripe banana
1 cup orange juice
2 tablespoons kosher salt
10 large boneless chicken breasts

Steps:

Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color.