THE ULTIMATE CHICKEN COZUMEL
I first enjoyed a version of this in a little restaurant in Cozumel on a cliff overlooking the Caribbean Sea. The combination of salsa and cinnamon gives a zesty tropical taste to everyday chicken! If you can find the currants, they give a special complex flavor to the dish.
Provided by Auntie Mags
Categories Chicken Breast
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken breasts into 1 inch pieces and spread over bottom of crock pot.
- Mix remaining ingredients in a large bowl and pour over chicken.
- Cook on "high" in crockpot for 1 hour.
- Turn crockpot to low and cook 6-8 hours.
- Serve over rice, pasta or in soft tortillas.
- Freezes well.
Nutrition Facts : Calories 178.2, Fat 5.4, SaturatedFat 0.8, Cholesterol 45.6, Sodium 441.5, Carbohydrate 13.1, Fiber 2.2, Sugar 9.1, Protein 20.4
THE ULTIMATE ROAST CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.
- Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
- Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.
- To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.
- Difficulty: Easy
- Serving suggestion: roast potatoes, watercress and gravy.
ULTIMATE SALSA
Make and share this Ultimate Salsa recipe from Food.com.
Provided by tesiboo
Categories Lunch/Snacks
Time 3h
Yield 14 quarts
Number Of Ingredients 12
Steps:
- mix the 1st 3 ingredients and let sit for 1 hour.
- mix the rest of ingredients in seperate container and let set for 1 hour.
- combine the 2 and bring to a boil, check to see if "hot" enough for your taste buds if not now is the time to DR. it up by adding seeds of peppers or tabasco or cayenne pepper.
- bottle it up and put in a hot water bath for 30 minutes.
Nutrition Facts : Calories 265.1, Fat 1.9, SaturatedFat 0.3, Sodium 4100.4, Carbohydrate 55.4, Fiber 14.6, Sugar 26.2, Protein 12.5
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