Citrus Chicken with Chorizo and Yams
- Yield servings
Ingredients
- 4 -- 6 oz.boneless,skinless chicken breasts
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 cloves garlic,minced
- 1 medium onion,thinly sliced
- 1/2 -- teaspoonkosher salt
- 1/4 -- teaspoonpepper
- 1/2 -- teaspooncumin
- 1 tablespoon olive oil
- 2 -- red bell peppers,seeded,sliced in large chunks
- 2 -- sweet potatoes,peeled,cut in 1 inch pieces
- 2 -- links chorizo sausage,thinly sliced
- 3/4 cup dry white wine
- 2 cups chicken stock
- -- serve with white rice,garnish with fresh cilantro,pickled jalapeno slices and dried,chopped mango
Instructions
1.In large zip-lock plastic bag,marinate chicken breasts with orange and lime juice,garlic,cumin,salt,pepper and onion slices for 30 minutes,at room temperature
2.In large,deep fry pan,heat olive oil over med.-high heat.Remove chicken from bag,reserve marinade.Saute chicken until golden brown on each side and remove from pan
3.De-glaze pan with wine,adding chicken stock.Bring to a boil,add reserved marinade,let come to a boil again.Cook for several minutes,add chorizo,sliced peppers,sweet potatoes and chicken.
4.Reduce heat to medium-low,cover and cook 30 minutes.
Serve with rice,garnish with fresh cilantro,jalapeno,and dried mango
