Caribbean Lime Chicken

Ingredients

  • 3 lb. skin-on chicken parts*
  • 4 Tbsp. Lime juice, divided
  • 2 tsp. minced garlic
  • ½ tsp. salt
  • ½ tsp. thyme
  • ½ tsp. red pepper flakes
  • ½ tsp. medium grind black pepper
  • 2 Tbsp. vegetable oil
  • 4 cups sweet/mild onion cut into narrow wedges
  • 2 medium tomatoes, seeded and diced
  • ½ tsp. curry powder
  • Gingered rice (see recipe below)
  • Lime and orange wedges, fresh chives (optional)

Preparation Instructions

Combine chicken in dish with 3 tablespoons limejuice, the garlic, salt, thyme, pepper flakes, and black pepper. Mix well. Heat oil until hot in large (11 or 12-inch) skillet. Turn chicken into skillet in single layer and cook over medium heat until browned, about 5 minutes. Turn chicken over and brown other side, about 5 minutes. Add onion to pan and cook, stirring often about 8 minutes, or until chicken and onions are cooked through. Add tomatoes and curry powder to pan. Cook 2 minutes. Stir in remaining 1 tablespoon of limejuice. Serve with Ginger Rice. Garnish with citrus wedges and fresh chives if you like. Makes 4 servings.

Gingered Rice

Ingredients

  • 1 cup rice
  • 2 cups water
  • 1 Tbsp. minced fresh gingerroot

Preparation Instructions

Combine rice, water, and gingerroot in saucepan. Cover; bring to boil then cook over lowest heat for 20 to 25 minutes or until tender.

*It is festive to use a combination of bone-in and boneless chicken, cut into smaller pieces. For example, use drumsticks and disjointed wings together with boned halved thighs and boned quartered breasts.

 
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