| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Dupree, Chicken | 4 | Servings |
INGREDIENTS
| 1/2 | c | Fresh lime juice |
| 1/2 | c | Chicken stock; (1/2 to 1 cup) |
| 1/4 | c | Red wine vinegar |
| 4 | Garlic cloves; peeled and chopped | |
| 6 | Green onions; chopped | |
| 1 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Cumin seeds |
| 1/4 | ts | Cayenne pepper |
| 1/4 | c | Chopped cilantro |
| 2 | Limes; grated zest no white | |
| Salt and pepper | ||
| 3 1/2 | lb | Chicken; patted dry |
INSTRUCTIONS
In a medium-size bowl, mix together the lime juice, 1/2 cup of chicken stock, red wine vinegar, garlic, green onions, chili powder, ground cumin, cumin seeds, cayenne or jalapeno pepper, cilantro, and lime peel. Season to taste with salt and pepper. Place the chicken in a large bowl or resealable plastic bag and cover with the marinade. Marinate at least 1 hour and up to 24 hours in the refrigerator. Preheat the oven to 400 degrees. Place the marinated chicken together with the marinade in a roasting pan. Add more stock if needed to come 1 inch up the side of the chicken. Bake, basting every 20 minutes, for 1 to 1 1/4 hours, or until a meat thermometer registers 180 degrees when inserted into the thigh. Yield: 4 servings Recipe By : Nathalie Dupree, TVFN Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 20:22:13 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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