2 tablespoons vegetable oil
juice of one orange
2 teaspoons orange zest
salt and pepper to taste
2 8-ounce chicken breasts, boneless and skinless
3 medium Roma tomatoes, cored
1 jalapeno, stemmed
1 red onion, sliced in half and peeled
1 tablespoon cumin
2 tablespoons fresh cilantro, chopped
juice of one lime
1/3 cup chicken stock
Mix together the oil, orange juice, orange zest, salt and pepper and marinate the chicken breasts in this mixture for 2 hours in the refrigerator.
Cook the chicken breasts on the barbecue along with the tomatoes, jalapeno, and onion. Cook the chicken for 8-10 minutes, turning every 2 minutes. Roast the vegetables, turning frequently, until they are blistered on all sides.
Place the roasted vegetables into a blender along with the remaining ingredients. Blend well.
Pour the sauce over hot chicken breasts. Serve with rice.
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