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Puero Rican   -   Pollo En Salsa De Naranja Y Rum   adapted from Recipes From La Isla - Rosado

  • 4 Medium Chicken Breast
  • 3/4 Cup Olive Oil
  • 1/2 Teaspoon White Wine Vinegar
  • 6 Cloves Garlic -- finely chopped
  • 1 Tablespoon Fresh Ginger Root -- finely chopped
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Curry Powder
  • 1 Teaspoon Ground White Pepper
  • 2 Teaspoons Paprika
  • 1/3 Cup Chicken Stock
  • 1 Medium Orange -- sliced into 8 rings
  • 4 Medium Egg Yolk
  • 2 Tablespoons Light Brown Sugar
  • 1 1/2 Cups Orange Juice -- fresh squeezed
  • 3 Ounces Light Rum
  • Fresh Mint Leaves -- to garnish
Directions Arrange the breast 1/2 inch apart in a baking pan. In a shaker, combine olive oil, garlic, ginger, salt, curry powder, pepper, paprika and chicken stock. Shake vigorously and pour over chicken. Cover in foil and refrigerate for at least 1 hour. Combine egg yolks and brown sugar in blender. Cream at high speed. Reduce speed of blender to low. With blender running, alternately add orange juice and rum. Transfer to a double boiler, cook over moderate low heat, stirring constantly until a medium sauce consistancy is achieved. Reduce heat to low and keep warm until ready to use. If it becomes to thick add chicken stock. Preheat oven to 375 degrees, bake chicken for 25 minutes. Uncover, place orange rings atop the breasts. Finish cooking about 10 minutes. Transfer to serving dish, ladle with, rum sauce and garnish with fresh mint.
Serves 4
Time to Make 0:00

Printer version   7 Votes - Yum: 3.71429, Easiness: 2.57143, Speed: 2.85714, Overall: 3.04762 Rate this recipe

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