ACHIOTE SAUCE
Steps:
- In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook at end for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator 2 to 3 days.
ACHIOTE CHICKEN SKEWERS WITH GUAVA SAUCE
Provided by Christy Velie
Categories Chicken Garlic Marinate Lime Grill/Barbecue Guava Jalapeño Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Blend 1 cup lime juice, garlic, achiote paste, oregano, and cumin in processor until smooth. Season marinade to taste with salt and pepper. Place marinade in medium bowl. Add chicken; stir to coat. Cover and refrigerate chicken overnight.
- Preheat oven to 400°F. Place chilies on small baking sheet. Roast until soft, about 20 minutes. Stem and seed chilies. Transfer chilies to processor. Add pureed guava, reserved guava syrup, cilantro, and remaining 1/2 cup lime juice. Process until smooth. Season sauce to taste with salt and pepper. Transfer to medium bowl. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Prepare barbecue (medium-high heat). Remove chicken from marinade. Divide chicken among 8 eight-inch metal skewers. Grill until chicken is cooked, turning once, about 7 minutes. Serve, passing guava sauce separately.
GRILLED PORK AND PINEAPPLE SKEWERS WITH ACHIOTE SAUCE
Recipe Courtesy Ingrid Hoffmann, 2008 - Show: Simply Delicioso with Ingrid Hoffmann - Episode: Summer Grilling
Provided by ElizabethKnicely
Categories One Dish Meal
Time 5h26m
Yield 8 skewers, 4 serving(s)
Number Of Ingredients 14
Steps:
- Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
- Heat the oil in a small saucepan over medium-high heat. Add the achiote seeds. Turn off the heat and let the seeds steep until the oil turns a vibrant orange-red, about 5 minutes. Strain the oil through a fine-mesh sieve into a blender: discard the seeds. Add the vinegar, garlic, aji amarillo, cumin, salt, and pepper. Cover the blender and puree until well combined.
- Place the pork in a resealable gallon-sized plastic bag. Add the achiote marinade, turn the bag to coat the pork, squeeze out the air, and seal. Refrigerate for at least 4 hours or up to overnight.
- Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.).
- Remove the pork from the marinade; discard the marinade. Thread the pork onto the skewers alternating with pineapple and red onions. Grill (or broil) the pork skewers until they are browned on all sides, 4 to 6 minutes total cooking time. Take care not to overcook or the pork will become tough and dry. Serve the pork skewers on a bed of lettuce leaves and garnish with lime wedges. Pull the pork off the skewers onto a lettuce leaf and eat like a taco. For a great presentation, stick the skewers into a hole pineapple and put on the table with the lettuce and lime on the side.
Nutrition Facts : Calories 481.4, Fat 26.8, SaturatedFat 6.9, Cholesterol 68, Sodium 930.6, Carbohydrate 36.7, Fiber 4.8, Sugar 24.4, Protein 25.3
CHICKEN SKEWERS WITH COOL AVOCADO SAUCE
I'm always looking for lighter recipes to take on tailgate outings-and this one works fabulously for grilling. Just whip up the marinade, add the chicken and take it along to the pregame festivities. -Veronica Callaghan, Glastonbury, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 skewers (3/4 cup sauce).
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large bowl, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken and turn to coat. Cover and refrigerate for 30 minutes. , Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving., Drain chicken, discarding marinade in bowl. Thread meat onto 4 metal or soaked wooden skewers. On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.
Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 74mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic exchanges
CHICKEN SAUTé WITH GUAVA SAUCE
Categories Rum Chicken Onion Sauté Low Cal Wheat/Gluten-Free Spring Guava Cilantro Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions to skillet and stir 30 seconds. Remove skillet from heat. Add nectar and lime juice, then rum. Boil until sauce is lightly thickened and reduced to 1/2 cup, scraping up any browned bits, about 6 minutes. Mix in chopped cilantro; season with salt and pepper. Return chicken and any accumulated juices to skillet; simmer until heated through, about 1 minute.
- Arrange chicken on plates. Top with sauce; garnish with cilantro sprigs.
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