10 chicken breast halves -- *
1/4 cup achiote sauce base -- below
1 cup orange juice
2 tablespoon vegetable oil
1 teaspoon basil leaves -- dried
1 teaspoon cinnamon -- ground
1/2 teaspoon salt
-----achiote sauce base-----
1/3 cup achiote seeds -- (annatto seeds)
1/3 cup orange juice
1/3 cup vinegar -- white
1 teaspoon red chiles -- ground
1/2 teaspoon pepper
1 clove garlic
Instructions:
* There should be 10 breast halves (about 3 1/2 lbs) which should
be boneless and skinless. Place chicken breasts in shallow glass or
plastic dish. Mix remaining ingredients and pour over the chicken.
Cover and refrigerate for at least 2 hours. Remove chicken from marinade
and set the marinade aside. Cover and grill the chicken t to 6 inches
from medium coals for 10 to 20 minutes. Turn the chicken; cover and
grill, turning and brushing with the marinade 2 to 3 times, until
done, about 10 to 20 minutes longer. Heat remaining marinade to boiling;
boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken.
ACHIOTE SAUCE BASE: Cover the achiote seeds with boiling water. Cover
and let stand at least 8 hours. Drain seeds. Place seeds and remaining
ingredients in food processor workbowl fitted with steel blade. Cover
and process until the seeds are coarsely ground. Store in refrigerator
up to 1 wee; in the freezer up to 2 months. BROILED CHICKEN ADOBO:
Set oven control to broil. Remove chicken from the marinade; reserve
marinade. Place chicken in greased rectangular baking dish 13 x 9
x 2-inches; pour half of the marinade over chicken and broil with
tops about 4 inches from the heat, until light brown, about 10 minutes.
Turn chicken; pour the remaining marinade over the chicken and broil
until done, about 6 minutes longer.
