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Ingredients: 2 Tablespoon(s) Fresh lime juice 1 Tablespoon(s) Flavorful olive oil 1 Teaspoon(s) Garlic salt 4 Chicken thighs, skinned 4 Chicken breast halves 1 Tablespoon(s) Oil for sauteing 2 Cup(s) Chopped onions 4 Garlic cloves, minced 1/4 Pound(s) Bulk Mexican chorizo sausage 2 Pound(s) Tomatoes, peeled, seeded 1/2 Cup(s) Tomato puree 2 Tablespoon(s) Chipotle puree 1 Bay leaf 1 Teaspoon(s) Dried oregano 1 Tablespoon(s) Brown sugar 1/2 Teaspoon(s) Salt 4 Red-skinned new potatoes 1 Avocado, pitted, peeled Directions: or tortas (Mexican sandwiches). The flavors improve and intensify with time, making this the perfect make-ahead dish. INSTRUCTIONS: Blend together lime juice, olive oil and garlic salt. Rub on chicken pieces. Grill over medium-hot coals or under a medium broiler. Cook breasts for about 10 minutes per side, thighs for about 15 minutes per side. Tip: If you are in a hurry, you can cheat by buying a grilled chicken -- preferably from a Mexican deli. The chicken will finish cooking in the sauce where it will absorb all the delicious flavors. Heat oil in a large skillet. Add onions, saute until softened. Add garlic, saute for a minute or two longer. Remove onions from pan and reserve. Add chorizo to pan; saute until browned. Using paper towels, blot as much fat as possible from pan. Return onions to pan. Add tomatoes, then stir in tomato puree, chipotle, bay leaf, oregano, brown sugar and salt. Simmer for 20 to 30 minutes. Cut grilled chicken meat off bones, add to simmering sauce along with diced potatoes. Simmer for 15 minutes, until potatoes are tender and flavors come together. Serve garnished with avocado slices and lots of warm corn tortillas. Note: To make chipotle puree from the softer, freshly smoked chipotles, cut chiles open and scrape out seeds. Place 6 chipotles in a blender with about 1/4 cup water, or just enough to facilitate blending, process until smooth. Serves 4. PER SERVING: 580 calories, 50 g protein, 50 g carbohydrate, 22 g fat (4 g saturated), 133 mg cholesterol, 1084 mg sodium, 6 g fiber
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Dust in a mixture of flour and chili powder and fry in hot oil, 8-10 minutes on each side, until golden brown. Drain on paper towels. Heat together the Lea & Perrins Barbecue Sauce and hot pepper sauc Sweet, sticky and spicy chicken Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl. Cut Chicken Breasts into half. Lightly salt and pepper the chicken strips. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, Chinese-style steamed chicken Fill bottom part of a steamer with 1 inch of water; bring to boil. Toss chicken with garlic, ginger, green onion, soy sauce and red pepper flakes, coating breasts well. Place chicken in the steamer basket, pouring remaining soy sauce mixture over chicken Brigitte's chicken & biscuit pie 1. Heat oven to 425F. Saute onions and pepper in oil until tender. Add undiluted soup, milk, chicken and vegetables. Mix well. 2. Turn into a 9 inch pie plate. 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Mix remaining ingredients; spoon over ribs. Cover and refrigerate at least 2 hours. Remove ribs from marinade, reserving marinade. Arrange ribs meaty