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Guanajuaro




Source of Recipe


the web


Recipe Introduction


Mexican


List of Ingredients




2 to 3 ancho or pablano chilies
1 large chicken, cut into serving pieces
2 tablespoons salt
1 tablespoon coarse ground black pepper
2 tablespoons sugar
1 tablespoon chili powder
juice of two to three limes
¼ cup olive oil
¼ cup frozen orange juice concentrate
½ cup orange marmalade
6 to 8 cloves of fresh garlic, minced finely
1 small hot chili, seeded and very finely minced, (optional)
¼ cup finely minced fresh cilantro
1 tablespoons chili powder (or to taste)
a sprig of fresh oregano very finely minced
½ teaspoon cumin seeds
salt and fresh coarse ground black pepper to taste





Recipe



Remove the stems and seeds from the dried chilies and put them into a bowl and just cover with boiling water. Leave sit for 15 to 20 minutes.



Cut the chicken into serving pieces, rinse under cold running water, pat dry and place on a dish. Mix the salt pepper, sugar and 1 tablespoon of chili powder together and using as a dry rub, rub into the pieces of chicken being sure to get it onto all surfaces. Sprinkle the lime juice over the chicken and set aside.



Put the soaked chilies into the jar of your blender with enough of the water they were soaking in to process and whirr to a purée. Scrape into a bowl with the remaining ingredients and mix well. Season to taste with salt, pepper and additional sugar if needed. If you want it hotter you may add a few dry chili flakes. Use this delectable sauce to paint your prepared chicken as you broil, grill or BBQ it to your desired degree of doneness.



A nice addition are thick slices of onion that are painted with the sauce and also broiled or grilled.


Serves 4.