It’s freezing cold outside, but I had the best time staying at home watching TV cooking shows and cooking my own batch of goodies. And speaking of cooking….
Chicken breasts in chipotle orange sauce
I adapted this recipe from the Epicurious one, which calls for broiled duck.
For the sauce
- 2 1/2 cups orange juice
- 1/4 cup lime juice
- 3 tablespoons maple syrup
- 1 tablespoon finely chopped (or pureed) canned chipotle chiles in adobo
- 1 (3- to 4-inch) cinnamon stick or about 1/4 teaspoon powdered cinnamon
- 2 whole cloves
- 1 teaspoon salt
For the chicken
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- In a heavy saucepan, combine all sauce ingredients and bring to a boil over moderate heat. Keep on stirring and let it boil slowly for about 30 minutes or until it thickens.
- While the sauce simmers, cut the chicken, add salt and pepper on both sides and cook on a pan with a little olive oil until both sides are golden.
- Serve the chicken with the sauce on top. I am planning on pairing it with good ol’ black beans and tortillas! 🙂
The original recipe called for duck, which I’m not too familiar with, and I also don’t have a broiling rack, so I opted for chicken in a pan. Next time, I think I will cook it in the oven. Just to see what works best.
A couple of tips: The sauce does take a while to thicken, so do not underestimate the 30 minute rule. It may be a little more. Also, stir often and keep an eye on the pot! The sauce will boil over if the heat is too high and it may take a little tweaking until you find where the right spot is for your stove. The sauce does come out a beautiful color, so the dish is both yummy and eye-catching.
If you try it out, let me know what you think. Bon Appetit!!