1 tablespoon fresh marjoram leaves, (or oregano, or teaspoon dried of either)
1 teaspoon salt
2 tablespoons olive oil
fresh parsley, choppedfor garnish
orange slices, for garnish
Directions:
In a blender or food processor, combine the chopped tangerines, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée. Taste and add more chipotle until you reach desired smoky flavor and heat.
Put boneless chicken thighs or breast between two sheets of wax paper and pound with a meat hammer until an even thickness of about 1/2-inch. Combine the chicken pieces and the tangerine marinade together either in a bowl or in a ziplock freezer bag. Refrigerate overnight.
Heat olive oil in a large cast iron pan on medium high heat. Remove chicken pieces from the marinade, wiping off excess, but not all, marinade. Working in batches, cook the chicken pieces for 4 to 5 minutes on each side. Serve over rice.
1 tablespoon fresh marjoram leaves, (or oregano, or teaspoon dried of either)
1 teaspoon salt
2 tablespoons olive oil
fresh parsley, choppedfor garnish
orange slices, for garnish
Directions:
In a blender or food processor, combine the chopped tangerines, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée. Taste and add more chipotle until you reach desired smoky flavor and heat.
Put boneless chicken thighs or breast between two sheets of wax paper and pound with a meat hammer until an even thickness of about 1/2-inch. Combine the chicken pieces and the tangerine marinade together either in a bowl or in a ziplock freezer bag. Refrigerate overnight.
Heat olive oil in a large cast iron pan on medium high heat. Remove chicken pieces from the marinade, wiping off excess, but not all, marinade. Working in batches, cook the chicken pieces for 4 to 5 minutes on each side. Serve over rice.
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