Makes 4 servings
12 oz. tamarind pulp, without seeds
1 canned chipotle in adobo
½ T. of the adobo sauce from the can
2 cloves garlic, peeled and roughly chopped
4 oz. dark brown sugar or grated piloncillo
½ t. Worcestershire sauce (salsa inglesa)
1 T. good balsamic vinegar
2 c. chicken broth
1 T. olive oil (not extra virgin)
Salt to taste
2 chicken breasts, halved
Preheat oven to 350° F. Place the tamarind pulp, chipotle, adobo, garlic, brown sugar, Worcestershire sauce, vinegar and broth in a sauce pan and cook, stirring, until sugar has dissolved. Let cool, place in blender and liquefy until smooth.
Heat the olive oil in the saucepan, add the blended mixture slowly, and cook for about 10 minutes. The mixture should thicken and reduce to coat a wooden spoon. Taste and add salt if desired.
Place the chicken breast pieces in a baking dish, coat with the tamarind sauce and bake, covered, for 45 minutes or until cooked through. (Boneless breast halves will not take as long.) Do not over bake, since this causes breast meat to dry out.
Recipe courtesy of Karen Hursh Graber.