However a word of caution to those not familar with chipotle you might want to start with less and add until desired heat is reached. Took to make the only flavor that really came through was the orange.Įxcellent! I used orange juice. I'm willing to try it again, with modifications. I would cut the zest to 2 teaspoons and up the chipotle to 1 tablespoon. I used orange juice, not tangerine, but I found the citrus way too powerful (despite the fact that I used extra chipotle). Color and aromatics (peppers, vegetables, corn, fresh or dried fruits with different colors are ideal, while herbs provide valuable phytonutrients and fresh aromas) 4. Some leafy greens (spinach, lettuce or butter lettuce are my favorites) 3. Can't recommend, especially since tracking down tangerines and tangerine juice was a trial in itself. A protein source (eggs, chicken or tuna are the most common ones) 2. I make a nearly identical marinade with lemons instead of oranges and have found that buzzing all the ingredients in a blender gives great results.Įxpected the chicken itself to have more flavor, didn't get past the sauce. I will look for other recipes in order to use my wonderful tangerines!Ĭant give any forks yet because I havent made the recipe yet. It still is extremely hot for our palette. The brand I bought was La Morena, and I merely added 1 tsp of the sauce, no chile. Add the red bell pepper, jalapeno, garlic and ginger. Add the the skillet and cook for about 10 minutes, until browned on all sides and cooked through. It sounded like such a great recipe, especially since we have 4 tangerine trees however, I have never eaten adobo sauce with chipotle chiles.Fortunately I tasted the sauce before I added it to the glaze. Coat the chicken in the salt, pepper and flour. I've used it on chicken thighs and wings, pork ribs, beef ribs, and am excited to try on fish. Haven't tried the chicken part.but I LOVE the glaze. I think it was a very interesting divergence for a meal, but I don't think I'll be adding it to my regular cycles. It's so different from our usual meals that we didn't quite know what to think about it. In a small bowl, whisk together tangerine juice and honey. This combined with the glaze (which was glorious and bumped the recipe up one fork for me) became a flavour overload. Pat chicken dry arrange pieces, skin side up, in a roasting pan or on a rimmed baking sheet. I blended the marinade ingredients in the blender, soaked the chicken for two hours, and then pan-fried it in the juice. I tried a humorous experiment using this recipe based on everyone else's complaints about it being too weak-flavoured. The marinade might be a bit bland but no one is stopping you from increasing the herbs, etc. Also I marinated it overnight and found this made the chicken mushy. (Available at Walmart about $1.50) However start with about 1/4 of the amount called for as you can always add more. La Morena is a terrible brand for chipotles in adobo, sorry. I use orange juice or puree fresh mandarins. I wanted to respond to to reviewers, and please read my earlier review below.
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