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| 1/2 Tasse | Bitter orange juice -or |
| 1/4 Tasse | Orange juice -and |
| 1/4 Tasse | Grapefruit juice |
| 3 | (up to) |
| 4 | Cloves garlic chopped |
| 1 | (up to) |
| 4 Teelöffel | Minced Habanero (or use Jalapenos) |
| 2 Esslöffel | Cilantro; fresh, chopped |
| 2 Esslöffel | Anchiote (annato) oil (or mix vegetable oil with 1 tsp paprika) |
| 1 Esslöffel | red wine vinegar |
| 1 Esslöffel | lime juice |
| 2 Teelöffel | ground cumin |
| 2 Teelöffel | oregano dried |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper freshly ground |
| 1 1/2 x ca. 450 g | Boneless; skinless chicken breasts cut in wide strips |
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From 'Global Grilling', by Jay Solomon: In the Yucatan chicken and fish are flavored with a spicy paste called 'recado'; this version emphasizes the heat.
Combine everything except the chicken and whisk until well mixed. Add chicken and coat throughly. Cover and chill 2-4 hours or overnight. Stir once in a while.
Grill over medium to hot oiled grill 5-7 min on each side until chicken is white in the center. Serve with beans and rice. About 4 servings.
mixture below is a pretty good duplicate. I used 2 Tbs of habanero paste and it went very well with a rice/bean mixture I threw together - spicy enough to need the blander rice and beans. I broiled the chicken since it was raining rather heavily at the time ;-)
mikeb@radonc. Ucdmc. Ucdavis. Edu
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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