Food recipes
Chicken Oreganata With Lime
Chicken Oreganata With Lime Ingredients: spices, oregano, dried lime juice, raw spices, cumin seed spices, garlic powder spices, pepper, black chicken, broiler or fryers, breast, skinless, boneless, meat only, raw oil...
Chicken Oreganata With Lime
Ingredients:
spices, oregano, dried
lime juice, raw
spices, cumin seed
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
spices, cumin seed
soup, chicken broth or bouillon, dry
alcoholic beverage, tequila sunrise, canned
lime juice, raw
Directions:
In a small bowl, combine oregano, lime zest, cumin, garlic and pepper for marinade.
Loosen skin from chicken and rub with marinade inside and outside skin and all over chicken; arrange in a large baking dish and cover with plastic and refrigerate four hours.
Preheat oven to 375 degrees F.
Heat oil in a large oven proof skillet over medium high heat; season chicken with salt.
Add to skillet skin side down and brown about 5 minutes.
Turn chicken and transfer skillet to oven and cook until chicken is done, about 25 minutes.
Remove chicken to a serving platter; pour off all but 1 1/2 tablespoons of the drippings.
Heat the drippings over medium high heat; add flour, cumin and cook about 30 seconds while stirring.
Whisk in chicken broth, tequila and lime juice; bring to a boil and cook until reduced to 2/3 cups, about 2 minutes.
Serve with chicken.
Ingredients:
spices, oregano, dried
lime juice, raw
spices, cumin seed
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
spices, cumin seed
soup, chicken broth or bouillon, dry
alcoholic beverage, tequila sunrise, canned
lime juice, raw
Directions:
In a small bowl, combine oregano, lime zest, cumin, garlic and pepper for marinade.
Loosen skin from chicken and rub with marinade inside and outside skin and all over chicken; arrange in a large baking dish and cover with plastic and refrigerate four hours.
Preheat oven to 375 degrees F.
Heat oil in a large oven proof skillet over medium high heat; season chicken with salt.
Add to skillet skin side down and brown about 5 minutes.
Turn chicken and transfer skillet to oven and cook until chicken is done, about 25 minutes.
Remove chicken to a serving platter; pour off all but 1 1/2 tablespoons of the drippings.
Heat the drippings over medium high heat; add flour, cumin and cook about 30 seconds while stirring.
Whisk in chicken broth, tequila and lime juice; bring to a boil and cook until reduced to 2/3 cups, about 2 minutes.
Serve with chicken.