Directions:
- Blend first 7 ingredients in processor to form paste. Place chicken in 8-inch square baking dish. Spread marinade over, turning to coat. Cover; refrigerate 2 to 4 hours.
- Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to skillet; cook until brown, about 2 minutes per side. Add 1/2 cup tangerine juice to skillet. Cover; reduce heat to medium and simmer until chicken is cooked through, turning once, about 5 minutes. Transfer chicken to plates. Add remaining 1/2 cup juice to skillet; boil until thickened, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with cilantro.
- *Achiote paste is available at Latin markets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.43 Kcal (1626 kJ) | ||
| Calories from fat | 149.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.63g | 26% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 897.81mg | 37% | |
| Potassium | 803.3mg | 17% | |
| Total Carbs | 11.86g | 4% | |
| Sugars | 10.9g | 44% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 49.53g | 99% | |
| Vitamin C | 20.9mg | 35% | |
| Iron | 0.4mg | 2% | |
| Calcium | 47.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 119.95 Kcal (502 kJ) | ||
| Calories from fat | 46.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 26% | |
|---|---|---|---|
| Cholesterol | 43mg | 46% | |
| Sodium | 277.24mg | 37% | |
| Potassium | 248.06mg | 17% | |
| Total Carbs | 3.66g | 4% | |
| Sugars | 3.37g | 44% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 15.3g | 99% | |
| Vitamin C | 6.5mg | 35% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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