2TablespoonsBitter Orange juiceNaranja Agria - or 1 Tablespoon fresh orange juice and 1 Tablespoon fresh lime juice
1poundbonelessskinless chicken breasts
salt and pepper
Chile Cheese Rice
Add the chicken stock to a medium sized saucepan and add the chiles. Bring the mixture to a boil. Cover and reduce to a simmer. Simmer for 4 - 7 minutes until the chiles are soft and pliable. Let the mixture cool and then transfer to a blender. Add the bitter orange juice, agave nectar and cumin. Blend until smooth. If too thick, thin with a little extra chicken stock. Taste and season with salt and/or pepper. Transfer sauce to a bowl.
Pre heat the oven to 400 degrees. Place chicken on a rack on a sheetpan. I line mine with foil for easy clean up! Brush the chicken with a little vegetable oil and season with salt and pepper. Roast chicken for 20 minutes. Remove chicken from the oven and spoon some of the chili sauce over. Return chicken to the oven and cook until the internal temperature reaches 165 degrees.
Remove chicken from the oven and let rest for 5 minutes. Slice chicken into 2 inch pieces and serve with the Chile Cheese Rice. with the extra chili sauce.