Chicken In The Limelight Recipes

TEQUILA LIME CHICKEN

Steps:

• Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
• Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

HONEY-LIME CHICKEN

Steps:

• Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
• Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
• Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.

QUAIL IN THE LIMELIGHT

Steps:

• About 1 hour before serving: Separately, grate peel and squeeze juice from lime & place quail in bowl; toss with lime juice.
• Combine flour, salt and paprika in bag and shake quail.
• Preheat oven to 375°F.
• In 12-inch skillet over medium-high heat, in hot vegetable oil, brown quail halves on both sides.
• Arrange in 13 x 9-inch baking pan.
• Pour white wine over quail. Combine grated lime peel, brown sugar and dried mint; sprinkle over quail.
• Bake, uncovered, 30 to 45 minutes until quail is fork tender,testing often & basting with pan juices frequently while baking.
• To serve, arrange quail on platter. Skim fat from drippings in pan; pour pan juices over quail .
• Garnish with lime wedges, sliced avocado and mint sprigs.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

CHICKEN IN THE LIMELIGHT

Steps:

• preheat oven to 350.
• grate lime peel and set it aside.
• Squeeze lime juice over chicken and shake chicken in flour salt and paprika.
• brown chicken in olive oil.
• arrange in single layer in baking dish.
• combine lime peel and brown sugar and sprinkle mixture over the chicken.
• add wine and broth.
• cover and bake until tender 40-45 minutes.