Chili Citrus Chicken with Chimi Churri

 

 

 

Getting started

 

 

Put the Chicken in a cooking vessel that has a lid and that is oven safe.

Add the zest of an orange and the juice of 2 oranges. Add the zest and juice of a lime.

 

 

Next add the adobo, chili powder, paprika, salt, and pepper to the chicken.

 

 

Pour in the chicken stock and mix together. Put in a 350 degree oven for 30 minutes.

 

 

 

While the chicken is in the oven smash the olives with a knife and remove the pits. Julienne the poquillo peppers. After the first 30 minutes of cooking add the peppers and olives to the pan. Put the lid back on and turn the heat down to 300 and cook for another 30-45 minutes or until chicken is fall apart tender.

 

 

 

Chimi Churri

 

Gather ingredients

 



Rough chop cilantro, green onions, garlic, and pablano pepper. Then add it all to the food processor.

 





Add salt, pepper, lime zest, lime juice, and olive oil to the food processor and blend well.

 



 

 

Crispy Potatoes

 

Slice potatoes and put them in heated oil season each side with salt, pepper, and chili powder.

 



 

 

 

Ingredients

4 Boneless skinless chicken breasts

2 Oranges

1 Lime

1 Tablespoon adobo from canned chipotle peppers (the sauce)

2 Tablespoons chili powder

1 Tablespoon paprika

1 Teaspoon salt

1/2 Teaspoon pepper

2 Cups pitted olives of your choice. (I like these bright green ones the best and they have them at Fred Meyer's or whole foods)

1 Cup poquillo peppers

 

Chimi Churri

1 Bunch cilantro

1 Bunch green onions

1 Pablano pepper

1 Lime

1 Clove of garlic

1/2 Teaspoon salt or to taste

1/4 Teaspoon pepper

1/4 Cup extra virgin olive oil

(1/4 cup of water if needed to loosen sauce if to thick)

 

Potatoes

1-2 Red potatoes per person

1/2 Cup extra virgin olive oil

Salt and pepper to taste

1 Teaspoon chili powder