Chicken thighs, pounded thin, marinated in mixture of orange juice, onion, garlic, herbs, and chipotle, then quickly pan fried. Delicious!
- 2 cups freshly squeezed orange juice from 3 to 4 large navel oranges, or 6 small oranges, peeled and chopped
- 1 onion, chopped (about 1 1/2 cups)
- 1/2 of a 7-ounce-can of chipotle chili peppers in adobo (3 1/2 ounces total)
- 3 cloves garlic, chopped
- 1/3 cup chopped fresh cilantro
- 1 Tbsp fresh rosemary leaves, chopped (or 1 teaspoon dried)
- 1 Tbsp fresh thyme leaves (or 1 teaspoon dried)
- 1 Tbsp fresh marjoram or oregano leaves, or 1 teaspoon dried of either
- 1 teaspoon salt
- 2 Tbsp olive oil
- 3 pounds boneless skinless chicken thighs (4 pounds if buying bone-in)
- Chopped fresh cilantro or parsley and orange slices for garnish
1 Make the marinade: In a blender or food processor, combine the orange juice or chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt.
Pulse a few times to make a coarse purée. Transfer to a large bowl.
2 Trim the fat from the chicken thighs: With scissors, snip off the excess fat from the thighs.
3 Pound the chicken thighs to even thickness: Put the chicken thighs between two sheets of plastic wrap or wax paper and pound with a meat mallet or rolling pin until an even thickness of about 1/2-inch.
4 Marinate the chicken: Add the chicken to the bowl of marinade (or transfer both to a zipper freezer bag). Refrigerate 2 hours or overnight.
5 Cook the chicken: Heat the olive oil in a large cast iron pan or heavy skillet on medium high heat.
Remove the chicken pieces from the marinade, blotting off the excess (but not all) with a paper towel.
Working in batches, cook the chicken pieces for 5 minutes on each side, or until browned and cooked through.
6 To serve: Sprinkle the chicken with chopped cilantro or parsley, garnish with orange wedges and serve with Spanish rice.