Orange Chipotle Chicken

IMG_2082Hey there–  Sitting out around the table under the backyard maple trees a couple nights ago, it was great to dig into this spicy, sweet, tangy plateful– with cilantro rice, a bright salad and a cold glass of “tinto de verano” (Spanish red wine and citrus soda).  It’s an old favorite.  I think you’d like it too.

ORANGE CHIPOTLE CHICKEN

The chicken:
2 chicken breasts
2 tab. olive oil
1 1/2 tab. soy sauce
2 tab. marmalade
1/2 cup green onions, chopped
toasted almonds

Filet the chicken breasts, cutting them horizontally to make 4 thinner filets.  Cook them in the olive oil, 4 or 5 minutes on each side until they are nicely browned.  Mix the marmalade and soy sauce and brush it on the chicken as it cooks.  Take the chicken from the pan and cover it with foil on the serving plate.  Save the green onions and almonds to garnish at the end.

The  orange chipotle sauce:

3 tab. butter
1/4 cup red onion, chopped
3 cloves garlic, minced
1 cup orange juice
1/2 cup chicken broth
1/4 cup soy sauce
1 tab. brown sugar
1 tab. orange marmelade
1 chipotle pepper, minced*

In the same chicken pan brown the onion in the butter over medium heat for about 3 minutes.  Add the garlic and cook 1 minutes more.  Stir in the orange juice, broth, soy sauce, brown sugar, chipotle and marmalade.  Set the chicken unto the pan of sauce.  Simmer for 6 minutes until the sauce  thickens.

Remove the chicken back to the platter.  Pour the sauce over the top and garnish with the green onions and almonds.

*If you don’t like things too, too spicy, you can used just half of a pepper– and I always scrape out the seeds so there’s not too much heat.

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