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Title: Adobo With Grilled Chicken
Yield: 6 Servings

Ingredients

     10 ea Chicken Breast Halves; *
    1/4 c  Achiote Sauce Base; Below
      1 c  Orange Juice
      2    tbsps Vegetable Oil
      1 ts Basil Leaves; Dried
      1 ts Cinnamon; Ground
    1/2 ts Salt
 
  -----------------------ACHIOTE SAUCE BASE-----------------------------
    1/3 c  Achiote Seeds;
           -(AnnottoSeeds)
    1/3 c  Orange Juice
    1/3 c  Vinegar; White
      1 ts Red Chiles; Ground
    1/2 ts Pepper
      1    clove garlic

Instructions

There should be 10 breast halves (about 3 1/2 lbs) which should be
boneless and skinless. Place chicken breasts in shallow glass or plastic
dish. Mix remaining ingredients and pour over the chicken. Cover and
refrigerate for at least 2 hours. Remove chicken from marinade and set
the marinade aside. Cover and grill the chicken t to 6 inches from
medium coals for 10 to 20 minutes. Turn the chicken; cover and grill,
turning and brushing with the marinade 2 to 3 times, until done, about
10 to 20 minute longer. Heat remaining marinade to boiling; boil
uncovered until thickened, 8 to 10 minutes. Serve with the chicken.
ACHIOTE SAUCE BASE: Cover the achiote seeds with boiling water. Cover
and let stand at least 8 hours. Drain seeds. Place seeds and remaining
ingredients in food processor workbowl fitted with steel blade. Cover
and process until the seeds are coarsely ground. Store in refrigerator
up to 1 wee; in the freezer up to 2 months.
BROILED CHICKEN ADOBO: Set oven control to broil. Remove chicken from
the marinade; reserve marinade. Place chicken in greased rectangular
baking dish 13 x 9 x 2-inches; pour half of the marinade over chicken
and broil with tops about 4 inches from the heat, until light brown,
about 10 minutes. Turn chicken; pour the remaining marinade over the
chicken and broil until done, about 6 minutes longer.

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Per serving (excluding unknown items): 484 Calories; 27g Fat (44%
calories from fat); 70g Protein; 7g Carbohydrate; 205mg Cholesterol;
331mg Sodium

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Preparation Time: 0:00

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