Full Online Books
BOOK CATEGORIES
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
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenMexican And Hispanic - Mexican-style Citrus-marinated Chicken
Famous Authors (View All Authors)
Mexican And Hispanic - Mexican-style Citrus-marinated Chicken Post by :Eliot_Proud Category :Learning Kitchen Author :Unknown Date :March 2012 Read :533

Click below to download : Mexican And Hispanic - Mexican-style Citrus-marinated Chicken (Format : PDF)

Mexican And Hispanic - Mexican-style Citrus-marinated Chicken

1/4 cup orange juice
1/4 cup lime juice
1/4 cup olive oil
2 tbl. chopped fresh cilantro
1 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. red pepper sauce
1/2 small chopped onion
3 to 3-1/3 lbs. chicken -- cut up


Mix all ingredients except chicken in a shallow dish. Add chicken; turn to coat with marinade. Cover and refrigerate 3-4 hours. Remove from marinade; reserve marinade.

Cover and grill chicken, bone side down,4-5" from medium coals 15-20 minutes. Turn chicken. Cover and grill 20-40 minutes longer, turning and brushing with marinade 2 or 3 times , until juices of chicken run clear.
If you like this book please share to your friends :
NEXT BOOKS

Mexican And Hispanic - Chicken -  Mexican Chicken Mexican And Hispanic - Chicken - Mexican Chicken

Mexican And Hispanic - Chicken -  Mexican Chicken
6 or 8 chicken breast halves, boneless and skinless 1 package of taco seasoning, mild or regular 6-8 Tblsp of sour cream Salsa Toss chicken and seasoning together in a plastic bag. Arrange chicken breasts in a 9x13 casserole, sprayed with non-stick spray. Bake at 350 for 30 minutes. Put a dollop of sour cream on each breast and spread to cover. Bake 5 minutes more. Serve with salsa.
PREVIOUS BOOKS

Mexican And Hispanic - Martha Stewarts Chicken Cataplana Mexican And Hispanic - Martha Stewarts Chicken Cataplana

Mexican And Hispanic - Martha Stewarts Chicken Cataplana
2 tbsp. olive oil 1 1/2 cups Newman's Own Bandito Salsa®, or your favorite 2 medium potatoes, peeled/thinly sliced 1 cup Frontera Roasted Poblano-Tomato Sauce, optional 6 large cloves garlic, peeled 2 whole skinless boneless chicken breasts, halved 1 medium onion, thinly sliced 1 tsp. dried oregano salt and freshly ground black pepper, to taste Place oil in bottom of crockpot and swirl it around a bit. Add half of salsa, half of poblano sauce. Top with a layer of sliced potatoes, garlic and a layer of sliced onions. Plug in crockpot and cook on
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT