4, 6 - 8 oz. boneless skinless chicken breasts
1/2 c. Mondavi fum blanc
1/2 c. orange juice
1/2 medium red onion, diced
2 cloves garlic crushed
2 Tbs. white Worcestershire sauce
1 Tbs. soy sauce
Mix wine, orange juice, onion, garlic, Worcestershire and soy sauces.
Salsa:
1/2 c. fresh tomatillos, chopped medium
1/4 c. red onion, chopped medium
1 oz. orange liqueur
Clove garlic, crushed and chopped fine
1/4 c. navel orange sections cut 1/4"
1/4 c. mango diced medium
1/4 c. roasted red bell pepper, diced medium
1/4 bunch cilantro chopped coarse
1 jalapeño seeded and diced fine
Salt to taste
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Marinate chicken for at least 30 minutes. Smoke-cook for 45 minutes at 180F.
While the chicken is marinating, mix tomatillos, red onion, garlic and liqueur in a stainless steel pan and bring to a boil. Reduce to a simmer for 5 minutes. Remove from heat and allow to cool. Add orange sections, roasted bell peppers, mango, cilantro and jalapeños. Salt to taste.
Place smoked chicken on a heated plate. Surround chicken with salsa. Serve with red jalapeño cornbread, Mexican white beans, warm corn tortillas. Garnish with fanned orange slices, jalapeño flower and a sprig of cilantro.
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