Anchiote Chicken Skewers
Serve with a green leafy salad and Mexican Rice.

Servings: 4

• 1 1/2 cups fresh lime juice (12 limes)
• 3 garlic cloves, minced
• 2 teaspoons achiote paste
• 1 teaspoon dried oregano leaves
• 1 teaspoon ground cumin
• 1 1/2 pounds skinless boneless chicken thigh meat, cut into 1-inch pieces
• 2 jalapeño chilies
• 1 - 20 ounce jar guava shells in syrup, strained, 5 tablespoons syrup reserved, shells pureed
• 1 tablespoon chopped fresh cilantro

Blend 1 cup lime juice, garlic, achiote paste, oregano, and cumin in processor until smooth. Season marinade to taste with salt and pepper. Place marinade in medium bowl.

Add chicken; stir to coat. Cover and refrigerate chicken overnight.

Preheat oven to 400°F. Place chilies on small baking sheet. Roast until soft, about 20 minutes. Stem and seed chilies. Transfer chilies to processor. Add pureed guava, reserved guava syrup, cilantro, and remaining 1/2 cup lime juice. Process until smooth. Season sauce to taste with salt and pepper. Transfer to medium bowl. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Prepare barbecue (medium-high heat). Remove chicken from marinade. Divide chicken among 8 eight-inch metal skewers. Grill until chicken is cooked, turning once, about 7 minutes. Serve, passing guava sauce separately.

Per Serving: 216 Calories; 5g Fat (19.1% calories from fat); 1g Saturated Fat; 21g Protein; 26g Carbohydrate; 8g Dietary Fiber; 81mg Cholesterol; 107mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Fat.

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