Recipes for you...
with Peach & Chile Sals
Chef Thomas Obregon
Mt Home Lodge
The heat of summer discourages spending time in a warm
kitchen, so why not try a fun recipe that keeps the heat on the
outdoor grill and features the wonderful sun-kissed peaches of
Baja Norte Chicken with Peach & Chile Salsa
1 Tbsp ground cumin
1 1/4 cups fresh orange juice
1/4 cup olive oil
3 tsp hot chili powder, divided
8 chicken breasts, boneless (or your favorite chicken pieces)
1 - 4 oz can diced green chiles
1 cup honey
1 cup chicken broth
2 large peaches, peeled, pitted, and chopped
1 tsp minced garlic
In small bowl , whisk together the cumin , orange juice, oil and
1 tsp chili powder. Arrange chicken in large shallow glass
baking dish and pour marinade over turning to coat well.
Cover and refrigerate 2+ hr or even over night, turning to
In a sauce pan, combine the remaining 2 tsp of chili powder,
chilies, honey, broth, peaches and garlic. Bring to a boil and
reduce heat to a simmer, stirring occasionally until slightly
thick. Set aside.
Grill chicken on a oiled rack turning and basting with the
marinade, until just cooked through. Discard any remaining
Serve chicken with salsa. Accompany with steamed rice if desired
and perhaps grilled fresh vegetables such as green beans, summer
squash & walla walla sweet onions.
Check out these other favorite
from Leavenworth's best restaurants.