I thoroughly enjoy cooking, but there are days where I take out chicken breasts and have no idea what to make. Chicken breast or chicken in general are like jeans... there are endless possibilities to "style" jeans, the same with chicken. You can dress it up or down, make it fancy or casual, simple or intricate, the list goes on. So, one afternoon as I stared at the chicken breast, I made up my own recipe, to "style" the chicken as I wished. I personally butterfly my chicken breast to get more out of them and my new thing is to use a meat mallet to make them flatter, thus quicker cooking time. My recipe is inspired by Hispanic flavors that were in my pantry andI hope you enjoy ... because at least in my house there were no left overs!
Serves 2-4
1 lb Chicken Breast, butterflied
1/4 cup Naranja Agria (Sour Orange)* or you can make your own. Click here for the recipe.
3/4 cup Mojo* Sauce or you can make your own. Click here for the recipe.
3 teaspooons Adobo Seasoning or make your own with my post Make Your own Cuban Sazon Completa / Adobo Seasoning
2 teaspoons garlic powder
2 teaspoons garlic powder
salt and pepper
1 tablespoon olive oil
1 tablespoon olive oil
1 onion, sliced in half rings
2 garlic cloves, minced
White wine to deglaze
1 tablespoon butter
1. Butterfly the chicken breasts. Optional: use a meat tenderizer on both sides on the chicken to thin them out.
2. Place chicken breasts in a bowl or ziploc bag with the sour orange, mojo, adobo seasoning, garlic powder, salt and pepper. Mix it well and refrigerate. Take out of fridge about an hour before cooking time to bring to room temperature.
3. In a saute pan, heat up olive oil. Slice onions in half moon rings and saute in oil until soft. Add minced garlic. Remove from pan.
4. In the same pan, cook the chicken breasts two at a time until browned. Reserve the marinade. When all the chicken in browned and out of the pan deglaze with white wine. Scrape the bottom of the pan to lift up all the yummy goodness.
5. Add all the chicken breasts, the onions and garlic back into the pan. Let it simmer in the wine then add the reserved marinade and butter. Bring to a boil then lower to a simmer. Simmer for 15-20 minutes or until chicken is cooked through.
ENJOY!
*Naranja Agria (Sour Orange) and Mojo are in the condiment aisle and/or Hispanic aisle of your supermarket. Adobo Seasoning is in the spice aisle.
2. Place chicken breasts in a bowl or ziploc bag with the sour orange, mojo, adobo seasoning, garlic powder, salt and pepper. Mix it well and refrigerate. Take out of fridge about an hour before cooking time to bring to room temperature.
3. In a saute pan, heat up olive oil. Slice onions in half moon rings and saute in oil until soft. Add minced garlic. Remove from pan.
4. In the same pan, cook the chicken breasts two at a time until browned. Reserve the marinade. When all the chicken in browned and out of the pan deglaze with white wine. Scrape the bottom of the pan to lift up all the yummy goodness.
5. Add all the chicken breasts, the onions and garlic back into the pan. Let it simmer in the wine then add the reserved marinade and butter. Bring to a boil then lower to a simmer. Simmer for 15-20 minutes or until chicken is cooked through.
ENJOY!
*Naranja Agria (Sour Orange) and Mojo are in the condiment aisle and/or Hispanic aisle of your supermarket. Adobo Seasoning is in the spice aisle.
We don't know that Adobo Seasoning is, but the Mojo (pronounced Moeyo, right?) sauce is AMAZING and very very close to our tastes here in the Mediterranean.
ReplyDeleteThank you!
This sounds delicious! I love citrus of any kind with chicken, but this looks even more rich in flavor. Thanks for sharing!
ReplyDeleteIt's really super delicious Jodee and yes, the flavor is rich, the sour orange and the spices are what makes it so good.
DeleteThnaks for stopping by and commenting!