Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenMexican And Hispanic - Chile-rub Chicken
Famous Authors (View All Authors)
Mexican And Hispanic - Chile-rub Chicken Post by :66533 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3481

Click below to download : Mexican And Hispanic - Chile-rub Chicken (Format : PDF)

Mexican And Hispanic - Chile-rub Chicken

3 Pounds chicken pieces
2 Teaspoons ground cumin
2 Teaspoons ground coriander
2 Teaspoons sweet paprika
1/2 Teaspoon cinnamon
1/4 Teaspoon cayenne
1 Teaspoon salt
2 Tablespoons fresh lime juice
3 Tablespoons olive oil
4 garlic cloves -- minced
1 jalapeno pepper -- seeded/ minced
1 Teaspoon grated fresh ginger

Combine all ingredients except chicken and mix well. (The rub can be made in advance, covered and refrigerated up to 1 week.) Rub chicken pieces well with the mixture and place in resealable plastic bag or in bowl. Refrigerate several hours or overnight.

When ready to cook, prepare grill using indirect, medium heat. Grill chicken with lid closed, turning after about 15 minutes. Cook until juices run clear, about 15 more minutes. Let stand 5 minutes before serving.

Note: This is spicy but not molten hot.
If you like this book please share to your friends :

Mexican And Hispanic - Chicken -  Chile Verde Con Pollo Mexican And Hispanic - Chicken - Chile Verde Con Pollo

Mexican And Hispanic - Chicken -  Chile Verde Con Pollo
1 lb. chicken breast meat trimmed of visible fat, cut into 1-inch pieces cooking spray 1/3 cup plus 2 tablespoon flour, divided 2 medium onions, chopped 2 to 3 cloves garlic, minced or pressed 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon garlic powder 4 to 5 fresh Anaheim chilies roasted, peeled, seeded, deveined and chopped 1 to 2 small fresh sweet red bell peppers, roasted, peeled, seeded and chopped - optional 1 (14.5-oz.) can chopped tomatoes or 2 large tomatoes peeled and chopped 2 1/2 to 3 cups water 3 to 4 teaspoons chicken base

Mexican And Hispanic - Chicken With Pineapple Salsa Mexican And Hispanic - Chicken With Pineapple Salsa

Mexican And Hispanic - Chicken With Pineapple Salsa
Yield: 6 Servings 6 Broiler-fryer chicken breast -halves, skinned and boned 2 tbl. Cilantro, chopped 2 tsp. Ginger root, minced 3/8 tsp. Salt, divided 1 cup Roma tomato, seeded 3/4 cup Fresh pineapple, diced 1/2 cup Green onion, sliced 1 (4 oz.) can diced green chilies, drained 1 tbl. Lemon juice 2 tbl. Butter Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp. salt, tomato, pineapple, onion, chilies and lemon juice. Set aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 tsp. salt. Saute, turning,