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Lime Chicken |
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Serves: 4
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(Pollo con Limón)
Category: Other Fried, Grilled, and Baked Chicken Dishes
Carlos O'Brien's in the Zona Rosa section of Mexico City is a lively place to dine and is one of Carlos Anderson's many popular restaurants throughout Mexico. The area has long had elegant restaurants and hotels, and this menu offers some innovative and interesting Mexican dishes, including Pollo con Limón, which I recreated at home. The chicken goes well with black beans and just about any fruit salsa.
2 tablespoons olive oil
1 medium onion, quartered and thinly sliced
2 cloves garlic (medium), minced
4 boneless skinless chicken breast halves
1/2 teaspoon Maggi seasoning extract or Worcestershire sauce
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1/3 cup fresh lime juice
1/2 cup coarsely chopped fresh cilantro
1. In a large nonstick skillet, heat the oil over medium-high heat. Cook the onion and garlic, stirring frequently, until they begin to brown, 4 to 5 minutes. Remove the onion and garlic to a bowl.
2. Add the chicken to the same skillet, season with the salt and pepper, and cook about 4 to 5 minutes per side or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part. Sprinkle the Maggi on the chicken, and distribute the onion on top. Add the lime juice and cilantro. Cook 1 minute. Serve the chicken hot with the onion and the pan juices.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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