Recipe: Pollo en Salsa de Naranja y Ron (Chicken in Orange Rum Sauce) Puerto Rico

POLLO EN SALSA DE NARANJA Y RUM
(CHICKEN IN ORANGE RUM SAUCE)
Adapted from: Recipes from La Isla: New & Traditional Puerto Rican Cuisine by Robert Rosado, Judith Healy Rosado
Servings: 4

4 medium chicken breasts
3/4 cup olive oil
1/3 cup chicken stock
6 cloves garlic, finely chopped
1 tablespoon fresh ginger root, finely chopped
2 teaspoons paprika
1 teaspoon curry powder
1 teaspoon ground white pepper
1/2 teaspoon white wine vinegar
1/4 teaspoon salt
1 medium orange, sliced into 8 rings
FOR THE ORANGE RUM SAUCE:
4 medium egg yolks
2 tablespoons light brown sugar
1 1/2 cups orange juice, fresh squeezed
3 ounces light rum
TO SERVE:
fresh mint leaves (to garnish)

Arrange the chicken breasts 1/2-inch apart in a baking pan.

In a shaker, combine olive oil, chicken stock, garlic, ginger, paprika, curry powder, pepper, vinegar, and salt. Shake vigorously and pour over chicken. Cover in foil and refrigerate for at least 1 hour.

Preheat oven to 375 degrees.

Bake chicken in covered pan for 25 minutes.

Uncover, place orange rings atop the breasts. Finish cooking about 10 minutes.

TO PREPARE THE ORANGE RUM SAUCE:
Combine egg yolks and brown sugar in blender. Cream at high speed. Reduce speed of blender to low. With blender running, alternately add orange juice and rum.

Transfer to a double boiler, cook over moderate low heat, stirring constantly until a medium sauce consistency is achieved. Reduce heat to low and keep warm until ready to use. If it becomes to thick add chicken stock.

TO SERVE:
Transfer to serving dish, ladle with, rum sauce and garnish with fresh mint.