melissa-dallas
Well-known member
trying to figure out how my favorite latin restaurant did this? I browned four bone-in chicken breasts in my electric skillet. Added maybe a 1/2 tsp of ground cumin, a small sprinkle of mexican oregano, a bay leaf, a few pressed garlic cloves and several whole scallions, along with about a cup each of flat champagne and fresh squeezed orange juice. Simmered until chicken was done. Boiled done liquid until slightly syrupy, pulled chicken off bones and put back in sauce to heat. Served over rice that I added some garlic and saffron to. It wasn't exactly theirs, but it WAS very good.