Ingredients:
1 no ingredients
Instructions:
1/2 c fresh lime juice
1/2 c chicken stock -- (1/2 to 1
: cup)
1/4 c red wine vinegar
4 garlic cloves -- peeled and
: chopped
6 green onions -- chopped
1 TB chili powder
1 ts ground cumin
1 ts cumin seeds
1/4 ts cayenne pepper
1/4 c chopped cilantro
2 limes -- grated zest no
: white
: Salt and pepper
3 1/2 lb chicken -- patted dry
In a medium-size bowl, mix together the lime juice, 1/2 cup of chicken
stock, red wine vinegar, garlic, green onions, chili powder, ground
cumin, cumin seeds, cayenne or jalapeno pepper, cilantro, and lime
peel. Season to taste with salt and pepper. Place the chicken in a
large bowl or resealable plastic bag and cover with the marinade.
Marinate at least 1hour and up to 24 hours in the refrigerator.
Preheat the oven to 400 degrees. Place the marinated chicken together
with the marinade in a roasting pan. Add more stock if needed to come
1 inch up the side of the chicken. Bake, basting every 20 minutes,
for 1 to 1 1/4 hours, or until a meat thermometer registers 180
degrees when inserted into the thigh. Yield: 4 servings
Recipe By : Nathalie Dupree, TVFN
Date: Fri, 11 Oct 1996 20:22:13
~0700 (
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"The key to everything is patience. You get the chicken by hatching the egg - not by smashing it." - Arnold Glasow
Tex-Mex Roast Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
