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Recipes

Achiote Chicken with Tangerine Sauce

By Bon Appétit Test Kitchen

Recipe information

  • Total Time

    2 minutes

  • Yield

    4 Servings

Ingredients

2

tablespoons achiote paste*

1

tablespoon honey

1

tablespoon red wine viengar

1

tablespoon grated tangerine peel (or orange peel)

2

garlic cloves

1

teaspoon cumin seeds

1

/2 teaspoon ground cinnamon

4

skinless boneless chicken breast halves

1

tablespoon olive oil

1

cup fresh tangerine or orange juice, divided

Chopped fresh cilantro

Need to make a substitution?

Preparation

  1. Step 1

    Blend first 7 ingredients in processor to form paste. Place chicken in 8-inch square baking dish. Spread marinade over, turning to coat. Cover; refrigerate 2 to 4 hours.

    Step 2

    Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to skillet; cook until brown, about 2 minutes per side. Add 1/2 cup tangerine juice to skillet. Cover; reduce heat to medium and simmer until chicken is cooked through, turning once, about 5 minutes. Transfer chicken to plates. Add remaining 1/2 cup juice to skillet; boil until thickened, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with cilantro.

    Step 3

    Thirsty for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Quick Chicken Slideshow.

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