Mayan Style Chicken

[blackcrowheart]

Mayan Style Chicken



Try this flavorful marinade next time you cook chicken. You can cook it in
the skillet or skewer and grill the cubes.

Ingredients:
• 2 pounds skinless, boneless chicken breasts, cut into large cubes
• juice of 2 limes or lemons (about 6 tablespoons)
• 3 tablespoons orange juice
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon ground turmeric (optional)
• 1 tablespoon snipped fresh oregano
• 4 cloves garlic, minced
• 1 to 2 tablespoons olive oil, or as needed
• 6 cups torn mixed salad greens
• 1/2 cup cucumber slices
• 1/4 cup sliced pitted ripe olives
• 1 tomato, halved and thinly sliced
• 1 small red onion, thinly sliced
• Reduced-fat vinaigrette
• 1/2 cup crumbled feta cheese (optional)
•
Method:
Place the chicken in a large glass bowl. Combine the lime or lemon juice,
orange juice, soy sauce, turmeric, if using, oregano, and garlic. Cover the
chicken and marinate overnight in the refrigerator. Drain chicken, discarding
marinade. Place 1/4 cup all-purpose flour in a sturdy, clean plastic bag. Add
chicken pieces, a few at a time, and shake to coat each piece of chicken with
flour. Heat oil in a very large skillet over medium heat. Add the pieces, half
at a time, and cook, stirring occasionally, until cooked through and tender.
Keep warm. For salad, toss greens with cucumber, olives, tomato, onion, and
vinaigrette in a large salad bowl. Serve chicken with salad and sprinkle with
cheese, if desired.
Notes:
Note: Marinated chicken chunks can be skewered and grilled as for a shish
kebab. Use high heat, about 400 degrees F, for about 10 to 15 minutes (check
frequently) or place skewers on a grill and cook about 10 to 20 minutes, turning
frequently to prevent burning but long enough to cook through.
Number of servings: 8

[blackcrowheart]

Authentic Mayan Chicken recipe



Chicken rubbed with savory spices, seared then baked, and served with a rich
sauce of chocolate and tomatoes.

Ingredients:
o 8 chicken breasts, skin on and bone in
o Salt and pepper
o 2 Tablespoons vegetable oil
o 2 cloves garlic, chopped
o 1 cup canned crushed tomatoes
o 1/4 cup sweet onion, diced
o 1/4 cup chopped almonds, toasted
o 2 Tablespoons seedless raisins
o 2 chipotle peppers, in adobo sauce
o 1/2 cup blue corn tortilla chips, crushed
o 1/4 cup lime juice
o 3/4 cup chicken stock
o 1 1/2 ounces semi-sweet chocolate, chopped
o 2 Tablespoons fresh cilantro leaves, minced
o Cilantro leaves, for garnish
o Blue corn tortilla chips, for garnish
o
o Mayan Spice Rub:
o 2 teaspoons ground cumin
o 1 teaspoon ground coriander
o 1 teaspoon ground cinnamon
o 1 teaspoon ground allspice
o 1 teaspoon ground cloves
Method:
Preheat oven to 375 degrees. Season chicken with salt and pepper and Mayan
Spice Rub. Heat oil in a large skillet over medium high heat. Add chicken, skin
side down, and brown for 3 minutes. Transfer chicken to a baking sheet and
bake for 20-25 minutes, or until chicken is cooked through. In bowl of a food
processor, combine garlic, tomatoes, onion, almonds, raisins, chipotle
peppers, and tortilla chips. Process until pureed and place into a medium saucepan
over medium heat. Reduce by half, stirring ccasionally. Add lime juice,
chicken stock, chocolate, cilantro, and 2 teaspoons Mayan Spice Rub. Continue
reducing until chocolate has melted and sauce has thickened significantly. Season
to taste with salt and pepper. Place chicken breasts on a large serving
platter and fully cover chicken with sauce. Garnish with cilantro and blue corn
tortilla chips. Mayan Spice Rub: Combine cumin, coriander, cinnamon, allspice,
and cloves in a small mixing bowl and mix well.
Notes:

Number of servings: 4

[curtsmith]

HI

I LIKE YOUR SITE

CURT SMITH

Delaware Alcohol Addiction Treatment

[josephrettig]

Hello All
here is another chicken recipe.

Chicken Pot Pie VIII

Ingredients

2 cups all-purpose flour
1 teaspoon salt
3/4 cup lard
6 tablespoons cold water

1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons finely chopped onion
3 cups chicken broth
1 1/2 cups sliced mushrooms
3 tablespoons butter
3 cups cooked chicken, chopped
2 carrot, finely chopped
2 stalks celery, finely chopped
2 potatoes, peeled and cubed

Directions

In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
Preheat oven to 400 degrees F (200 degrees C.)
In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.