Chipotle Chile and Orange Sauce

By naqgal90

Ingredients

• 2 tsp. vegetable oil
• 1 medium shallot, minced (about 3 tbsp.)
• 1 tsp. unbleached all-purpose flour
• 3/4 orange juice
• 1/2 cup low-sodium chicken broth
• 1 tbsp. unsalted butter, chilled
• 1 tbsp. minced fresh cilantro leaves
• 1 tsp. minced chipotle chile in adobo sauce
• Salt and ground black pepper

Preparation

Step 1

After removing the meat or fish from the skillet, pour off any fat left in the pan. Add the oil and shallot over medium-high heat until softened, about b2 minutes. Stir in the flour and cook for 30 seconds.

Stir in the orange juice and broth, scraping up any browned bits. Bring to a simmer and cook until the sauce measures 3/4 cup, 3 to 5 minutes. Stir in any accumulated meat or fish juices, return to a simmer, and cook for 30 seconds.

Off the heat, whisk in the butter, cilantro, and chipotle. Season with salt and pepper to taste. Spoon the sauce over the meat or fish before serving.