*  Exported from  MasterCook  *

                  Caribbean Chicken with Avocado Relish

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        Boneless -- skinless chicken
                        Breasts - split and trimmed
                        (12 small pieces or 6 large
                        Pieces)
                        -----MARINADE-----
   3      medium        Cloves garlic
   3      medium        Oranges
   1      cup           Peanut oil
   1      can           (7oz) chipotle peppers in
                        Adobo sauce
   1      cup           Loosely packed cilantro
                        Leaves
                        -----AVOCADO RELISH-----
   1      large         Tomato concasee
   2      medium        Avocados; peeled and pitted
                        Cut into 1/4" dice
     1/2  small         Lime
     1/2  small         Orange
   1      small         Onion - minced
   1      small         Clove garlic - minced
   3      medium        Scallions - thinly sliced
   1      small         Jalapeno chile - seeded and
                        Minced
   2      tablespoons   Minced cilantro
     1/8  teaspoon      Hot red-pepper sauce
     1/8  teaspoon      Worchestershire sauce
                        Salt & freshly ground black
                        Pepper to taste
   3      small         Plantains or bananas
   2      tablespoons   Vegetable oil

For the marinade:  peel the garlic and put in processor work bow
l fitted with  metal blade;  squeeze in 1 cup orange juice and remaining
 marinade ingredients; process until pureed; transfer to a nonreactive bowl;
 rinse chicken,  pat dry  and add  to marinade insuring chicken is covered completely;
 cover and refrigerate 12 hours or up to 2 days. For the relish:
put tomato and avocado in medium bowl; squeeze in 1 tbsp lime and 2 tbsp orange juice;
 add remaining ingredients; mix well and set aside.
 (May be covered and refrigerated up to 2 hours). 
Remove breasts from marinade and let  drain; grill turning once during cooking
 until juices run clear when chicken is pierced with a skewer, about 6 minutes.
 Peel plantains and halve lengthwise; oil  lightly and grill, turning once,
 until marked by grill surface, about 2 minutes. Transfer 2 pieces of chicken
 and 1/2 plantain to serving plate; spoon 1/4 cup relish along side chicken.
 Serve immediately.


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