Recipe for Mayan Chicken with Spicy Orange Paste 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1/2 cup Bitter orange juice -or-
1/4 cup Orange juice -and-
1/4 cup Grapefruit juice
3 x -(up to)
4 x Cloves garlic, chopped
1 x -(up to)
4 tsp Minced Habanero (or use Jalapenos)
2 tbl Cilantro, fresh, chopped
2 tbl Anchiote (annato) oil (or mix vegetable oil with 1 tsp paprika)
1 tbl Red wine vinegar
1 tbl Lime juice
2 tsp Ground cumin
2 tsp Dried oregano
1/2 tsp Salt
1/2 tsp Fresh ground pepper
Instructions:
Instructions: Flavored with a spicy paste called recado; this version emphasizes the heat.

Combine everything except the chicken and whisk until well mixed. Add chicken and coat throughly. Cover and chill 2-4 hours or overnight. Stir once in a while.

Grill over medium to hot oiled grill 5-7 min on each side until chicken is white in the center. Serve with beans and rice. About 4 servings.

Notes: Sour oranges are also called Seville orange; the orange/grapefruit mixture below is a pretty good duplicate. I used 2 Tbs of habanero paste and it went very well with a rice/bean mixture I threw together - spicy enough to need the blander rice and beans. I broiled the chicken since it was raining rather heavily at the time ;-)

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