Chicken Oreganata With Lime |
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Prep Time: 240 Minutes Cook Time: 35 Minutes |
Ready In: 275 Minutes Servings: 4 |
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A classic dish made with a Caribbean flair. Ingredients:
1 tablespoon fresh oregano, chopped |
2 teaspoons lime zest, grated |
1 teaspoon ground cumin |
2 teaspoons garlic cloves, minced |
1/4 teaspoon fresh ground black pepper |
3 lbs bone in skin on chicken breasts (4 each) |
2 teaspoons extra virgin olive oil |
1/2 teaspoon salt |
1 tablespoon flour |
1/4 teaspoon ground cumin |
1 cup chicken broth |
1 tablespoon tequila |
1/2 teaspoon fresh lime juice |
Directions:
1. In a small bowl, combine oregano, lime zest, cumin, garlic and pepper for marinade.
2. Loosen skin from chicken and rub with marinade inside and outside skin and all over chicken; arrange in a large baking dish and cover with plastic and refrigerate four hours.
3. Preheat oven to 375 degrees F.
4. Heat oil in a large oven proof skillet over medium high heat; season chicken with salt.
5. Add to skillet skin side down and brown about 5 minutes.
6. Turn chicken and transfer skillet to oven and cook until chicken is done, about 25 minutes.
7. Remove chicken to a serving platter; pour off all but 1 1/2 tablespoons of the drippings.
8. Heat the drippings over medium high heat; add flour, cumin and cook about 30 seconds while stirring.
9. Whisk in chicken broth, tequila and lime juice; bring to a boil and cook until reduced to 2/3 cups, about 2 minutes.
10. Serve with chicken.
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