Honey Breast Of Chicken With Orange And Tomatillo Habanero Salsa Food

HONEY HABANERO CHICKEN

Steps:

• Toss everything together in a tight-lidded container. Shake it around. Refrigerate 4-24 hours.
• Set oven to 425ºF. Arrange drumsticks in a baking dish and pour the marinade over. Bake 30 minutes.
• Flip drumsticks and baste with the pan drippings (Careful! Don't burn yourself!)
• Bake another 20 minutes or until the inside temperature of the biggest drumstick is 165ºF.

MANGO-HABANERO SALSA

Steps:

• Finely chop the garlic, sprinkle with 1 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with cilantro, oil, mango, scallions, habanero and lime juice. Set aside for at least 15 minutes to allow the flavors to meld. Season with additional salt and serve with tortilla chips for scooping.

CHICKEN BREASTS WITH TOMATILLO SALSA

Steps:

• Line baking tray with aluminum foil.
• Place chicken breasts on foil.
• Sprinkle with garlic powder, salt, and pepper to taste.
• Sprinkle with cumin seed.
• Place 1/4 of onion slices on each chicken breast half.
• Cover all with tomatillo salsa.
• Place another sheet of aluminum foil on top of chicken breasts and fold all four sides until sealed very tight.
• Bake foil packet on tray in 375 oven for 30 minutes.
• Remove from oven and carefully remove top foil sheet.
• Place a slice of pepper jack cheese on each chicken breast half.
• Sprinkle all with chopped cilantro.
• Return to the oven uncovered.
• Remove from the oven when cheese has melted.
• Meanwhile heat tortillas.
• Serve one chicken breast per person.
• Place a tbsp of sour cream on top of each chicken breast half.
• Serve with hot tortillas and refried or borracho beans.

PINEAPPLE-GINGER-HABANERO SALSA

Steps:

• Toss the ginger, green onions, lime juice, red onions, pineapple, chile and oil in large bowl. Season with salt and pepper. Serve on tortilla or plantain chips.

ORANGE HABANERO SALSA

Steps:

• In an ungreased iron skillet, roast half of the tomatillos in their husks for about 10 minutes, turning often; remove from pan and cool.
• When cool, place them in a blender, and set aside.
• Meanwhile remove husks from remaining tomatillos and rinse them and dice fine, and place them in a bowl.
• Roast the habaneros over low heat, turning often, about 5-7 minutes, or until they begin to char; remove from pan.
• Stem and deseed habaneros (wear gloves if you prefer), and add to blender; puree.
• Squeeze one of the oranges over a sieve placed over the bowl with the tomatillos (to catch any stray seeds).
• Add the pepper/tomatillo puree and mix well.
• Peel the remaining orange; remove pith; dessed (if necessary); dice fine, and add to the bowl along with the chopped green onions.
• Season to taste with salt and lime juice and allow to stand for 30 minutes to 1 hour before serving to develop flavor.