Subj : BH&G 3524
To   : All
From : Dave Drum
Date : Wed Aug 04 2021 19:58:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Chronesia -- The tendency to not know the time after checking.
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