Préparation :

20 min

Cuisson :

60 min




  • 4 bone-in, skinless chicken breast halves
  • 30 ml (2 tbsp) chipotle peppers, in adobo sauce
  • 90 ml (¼ cup + 2 tbsp) orange marmalade
  • 30 ml (2 tbsp) maple syrup
  • 125 ml (½ cup) chicken broth, low sodium content
  • 5 ml (1 tsp) chili powder
  • 5 ml (1 tsp) ground cumin
  • 15 ml ( 1 tbsp) apple cider vinegar
  • 250 ml (1 cup) quinoa
  • 15 ml (1 tbsp) canola oil
  • 2 garlic cloves, minced
  • 1 orange sliced, for garnish
  • 4 parsley branches, for garnish


  1. Remove a chipotle pepper from box and from sauce and mince it. In a bowl, combine marmalade, maple syrup, chicken broth, chili powder, ground cumin and vinegar.
  2. Cook quinoa according to instructions on packaging.
  3. Heat oil over medium-high heat in a nonstick pan. Add minced garlic and sauté a few minutes. Add chicken breasts without skin, side bone on top, and brown. Turn and brown other side. Pour sauce over chicken, reduce to medium heat and simmer until chicken is cooked and its internal temperature reaches 74 ° C (165 ° F).
  4. Remove chicken from pan and keep warm.
  5. Cook sauce over medium-high heat to reduce juices by half, or until sauce is slightly thickened and shiny.
  6. Garnish with slices of orange and branches of parsley (optional toppings).

Notes and tips

Freeze remaining peppers in adobo sauce in one or two small portions of pepper to use in other recipes.

poulet du quebec 3d57d

This recipe is courtesy of
Poulet du Québec