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Mohave Chicken



Cooking Time:

Prep: 10 minutes, Cook: 20 minutes


  • 1 lb chicken breast, cleaned
  • 1 cup orange juice
  • 1 cup pineapple juice
  • ¼ cup white wine
  • 1 green, bell pepper diced
  • 1 red, bell pepper diced
  • 2 tbsp cumin, ground
  • ½ tsp cinnamon, ground
  • ½ tsp nutmeg, ground
  • 1 tbsp clarified butter
  • 1 oz. water
  • 1 tsp corn starch for thickening


  • Turn your oven on and set it for 400°
  • Put a sauté pan over med-high heat with the clarified butter to get hot.
  • Sprinkle the cumin liberally onto both sides of the chicken, or if you prefer, set the cumin on a plate and rub the chicken in to coat both sides.
  • Once the butter is hot (but not smoking) carefully place the chicken into the pan to brown. Brown each side of the chicken.
  • Once they are browned, remove the chicken (do not discard the pan) and place onto a baking sheet. Put the sheet into the oven and set your timer for 7-10 minutes, depending on thickness.
  • Take your sauté pan and set it back onto med-high heat, there should be some butter left in the pan, if not add a 1/2 tbsp of butter to the pan and allow it to get hot.
  • Sauté the red and green bell peppers.
  • When the peppers are browned, add the white wine to the pan. This will de-glaze the pan, allowing the chicken flavor to mix into the sauce. Reduce by half.
  • Then add your orange juice, pineapple juice, cinnamon, and nutmeg. Let it simmer until it reduces and thickens a little.
  • By now the chicken should be about finished. Check it and make sure there is no pink showing. Set it aside.
  • Mix the corn starch and water in a bowl and stir this mixture into the sauce, while it's simmering. Once it's stirred in, your sauce will begin to thicken into a glaze.
  • Add the chicken breast to the sauce and simmer for another minute or two allowing the chicken breasts to soak up some of the sauce.
  • Serve over Spanish rice (or wild rice) and pour the sauce liberally overtop. Garnish with a few slices of orange and a sprig of a fresh herb like rosemary or basil.

Good with Spanish Rice, wild or white rice, and blanched asparagus.

This recipe by:

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