| 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>
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”