• BH&G 3524

    From Dave Drum@1:3634/12 to All on Wed Aug 4 19:27:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken In Chipotle Mojo
    Categories: Poultry, Chilies, Citrus, Herbs
    Yield: 4 Servings

    6 cl Garlic; smashed
    1/4 c Olive oil
    1 ts Fine shredded orange peel
    1/4 c Orange juice
    14 1/2 oz Can fire-roasted diced
    - tomatoes; drained
    1 Canned chipotle in adobo
    - sauce
    Salt & ground black pepper
    4 (5 oz ea) skinned, boned
    - chicken breast halves
    1 tb Olive oil
    1 tb Snipped fresh oregano

    In a small saucepan combine garlic and the 1/4 cup olive
    oil. Bring to simmering over low heat. Cook about 10
    minutes or until garlic is softened and starts to brown.
    Remove from heat. Stir in orange peel and orange juice.

    In a blender combine the garlic mixture, tomatoes, chile
    pepper, and 1/4 teaspoon salt. Cover and blend until
    smooth.

    Sprinkle chicken with additional salt and black pepper.
    In a large skillet cook chicken in the 1 tablespoon hot
    oil over medium heat about 5 minutes or until browned,
    turning once. Drain off fat.

    Add the orange juice mixture to chicken in skillet. Bring
    to boiling; reduce heat. Simmer, covered, for 10 to 15
    minutes or until chicken is no longer pink (165 degrees
    F). Sprinkle with oregano before serving.

    PORK IN CHIPOTLE MOJO: Prepare Chicken in Chipotle Mojo
    as directed through Step 3, except use four 4 to 6 ounce
    boneless pork loin chops, trimmed, instead of the chicken
    breast halves. Add the orange juice mixture to pork in
    skillet. Bring to boiling; reduce heat. Simmer, covered,
    for 5 to 8 minutes or just until chops are slightly pink
    in the centers. Let stand for 3 minutes before serving.

    SALMON IN CHIPOTLE MOJO: Prepare Chicken in Chipotle Mojo
    as directed through Step 2, except use four 4 to 6 ounce
    skinless salmon fillets, each about 1 1/2" thick, instead
    of the chicken breast halves. Rinse salmon; pat dry with
    paper towels. Season with salt and ground black pepper.
    Cook in the 1 tablespoon hot oil for 3 to 4 minutes or
    until browned, turning once. Add the orange juice mix.
    Bring to boiling; reduce heat. Simmer, covered, for 9 to
    11 minutes or until fish flakes easily when tested with a
    fork.

    Makes: 4 servings

    Better Homes & Gardens | April 2017

    MM Format by Dave Drum - 22 April 2017

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