Chicken Breasts With Yucatán Green Seasoning Paste Recipes

YUCATAN CHICKEN

Yucatan Chicken image

Provided by Food Network

Time 13h25m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1/2 cup achiote paste
2 tablespoons chopped chipotle chile pepper
1 ripe banana
1 cup orange juice
2 tablespoons kosher salt
10 large boneless chicken breasts

Steps:

Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color.

CHICKEN YUCATAN

Chicken Yucatan image

"A flavorful, but not spicy, Mexican inspired dish. It cooks quickly, so if you want to serve a salad with this, get the chicken marinating and make the salad." I didn't put marination time in time on recipe since it can be anywhere from 10 minutes to 24 hours.

Provided by Oolala

Categories Chicken Breast

Time 26m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves
2 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon ground cumin
2 tablespoons orange juice
2 tablespoons white vinegar, can use cider vinegar
1 dash Tabasco sauce, more if desired
1 tablespoon vegetable oil
1 medium onion, sliced
2 red bell peppers, can use green, seeded and sliced
1 1/2-2 cups canned tomatoes, chopped
1 dash pepper

Steps:

Cut the chicken into slices 1/8-1/4" thick. Marinate in a mixture of garlic, oregano, cumin, orange juice, vinegar, and hot sauce. Allow to marinate 10 minutes up to 24 hours, covered in the refrigerator.
Meanwhile, chop vegetables.
Heat a large skillet over medium-high heat until hot. Add oil and heat 30 seconds; add chicken and stir fry about 3-4 minutes.
Add onions and peppers and stir fry another 1-2 minutes, or until chicken is completely opaque. Add tomato and ground pepper and cook just until heated through.
Serve over brown rice with a side salad.

Nutrition Facts : Calories 210.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 68.4, Sodium 195.2, Carbohydrate 11.4, Fiber 2.5, Sugar 6.7, Protein 29

GRILLED CHICKEN BREASTS WITH NORTH AFRICAN SPICE PASTE

Grilled Chicken Breasts with North African Spice Paste image

Categories Chicken Pepper Marinate Backyard BBQ Dinner Spice Grill/Barbecue Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

8 (2-inch-long) dried hot red chiles
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
2 tablespoons minced garlic
1 tablespoon black peppercorns
2 teaspoons kosher salt
5 tablespoons olive oil
4 large chicken breast halves with skin and bone (about 3/4 pound each)
Special Equipment
an electric coffee/spice grinder or a mortar and pestle; a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal)

Steps:

Prepare grill for direct-heat cooking with medium-hot charcoal.
Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.
Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.
Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.

STEAK, YUCATáN STYLE, WITH GREEN SEASONING PASTE

Steak, Yucatán Style, with Green Seasoning Paste image

Number Of Ingredients 5

Ingredients

3 teaspoons Yucatán Green Seasoning Paste
2 teaspoons fresh lime juice
1 teaspoon olive oil plus extra to oil the grill
1/4 teaspoon salt
4 (6- to 7-ounce) New York or rib-eye beef steaks, 3/4-inch thick

Steps:

1. In a small bowl, mix the seasoning paste, lime juice, olive oil, salt, and pepper. Trim the fat from the steaks and spread both sides with a thin coat of the seasoning paste. Put the steaks on a plate and let season about 1 hour. 2. Meanwhile, prepare an outdoor grill and brush the grill with oil. When the coals are hot, brush a bit more oil on the steaks to prevent sticking, and place the steaks on the grill. Cook about 4 to 5 minutes per side, or until browned on the outside and still pink and juicy inside for medium rare or adjust time for desired doneness. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHICKEN BREASTS WITH YUCATáN GREEN SEASONING PASTE

Chicken Breasts with Yucatán Green Seasoning Paste image

Number Of Ingredients 4

Ingredients

1 tablespoon Yucatán Green Seasoning Paste
2 teaspoons fresh orange juice
1 teaspoon olive oil
4 boneless skinless chicken breast halves

Steps:

1. Prepare the seasoning paste. Then, in a small bowl, mix the tablespoon of paste, orange juice, and olive oil. With a sharp knife cut 3 slits, 1/2 inch deep, on the smooth side of each chicken breast and put the breasts on a platter. Brush all over with the marinade. Cover and refrigerate about 2 hours. 2. Remove the chicken from the refrigerator about 30 minutes before cooking. Prepare an outdoor grill (and grease the rack), or preheat a stovetop grill pan. Grill the chicken about 4 to 5 minutes per side until well marked from the grill, and it is no longer pink inside at the thickest part. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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