Chicken with Spicy
based on a recipe from Bon Appetit
1/4 cup orange juice
1/4 cup canned low-salt chicken broth
1 TBSP chili powder
1 TBSP fresh lime juice
2 TBSP garlic cloves, minced
1 teaspoons dried oregano
1/2 TBSP dark brown sugar
1/4 teaspoon ground cumin
1 1/2 TBSP olive oil
2 skinless boneless chicken breast halves
Puree first 8 ingredients in blender.
Heat oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; saute until brown, about 2 minutes per side. Add sauce from blender. Reduce heat to medium. Simmer covered until chicken is cooked through, turning chicken over once, about 10 minutes. Uncover, and continue to simmer sauce until slightly thickened, about 5 minutes longer. Season sauce with salt and pepper.
Notes: The sauce was a bit thinner than I anticipated and in typing this up I realized why -- the original recipe called for a can of stewed tomatoes and I suddenly realized that I was going to use pureed but never ended up adding it at all. I guess that means I'll have to make it again and see how that changes things. In retrospect, I don't mind. This was very tasty, and I'd be perfectly happy also making it exactly this way again. Ah, happy accidents. Served with Campus Oaks Old Vine Zinfandel 2001.
9/10/2006: I made this again recently and this time added the tomatoes which gave the sauce a thicker consistency. I also have a new picture: