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 KitchenPoultry - Chicken - Chicken Thighs With Garlic And Lime
Famous Authors (View All Authors)
Poultry - Chicken -  Chicken Thighs With Garlic And Lime Post by :hans1967 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3226

Click below to download : Poultry - Chicken - Chicken Thighs With Garlic And Lime (Format : PDF)

Poultry - Chicken - Chicken Thighs With Garlic And Lime

1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fresh lime juice, divided
4 (6 ounce) chicken thighs, skinned
3 tablespoons fat-free, less-sodium chicken broth
1 tablespoon white vinegar
2 teaspoons chopped fresh cilantro
2 lime wedges


Preheat oven to 350 degrees.

Combine first 5 ingredients in a small bowl; stir in 1 tablespoon juice. Rub garlic mixture over chicken. Place chicken in a medium skillet.

Combine 1 tablespoon juice, chicken broth, and vinegar; pour over chicken. Place over medium-high heat; bring to a boil. Remove from heat. Wrap handle of pan with foil. Cover and bake at 350 degrees for 30 minutes or until a meat thermometer registers 180 degrees.

Remove chicken from pan; keep warm. Place pan over medium-high heat. Bring to a boil, and cook until reduced to 1/4 cup (about 3 minutes). Spoon over chicken. Sprinkle with cilantro, and serve with lime wedges.

Yield: 2 servings (serving size: 2 thighs and 2 tablespoons sauce). 326 cal, 10.4g fat, 51.1g pro, 4.8g carb, 0.5g fiber, 212mg chol, 517mg sod.

Source: Cooking Light-5/01
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken -  Chicken Thighs With Honey-ginger Glaze Poultry - Chicken - Chicken Thighs With Honey-ginger Glaze

Poultry - Chicken -  Chicken Thighs With Honey-ginger Glaze
1/4 cup honey 1 tablespoon fresh lemon juice 1 tablespoon low-sodium soy sauce 2 teaspoons grated peeled fresh ginger 1 teaspoon Worcestershire sauce 1 Dash hot sauce 1 teaspoon vegetable oil 4 skinless boneless chicken thighs (about 3/4 lb) Combine first six ingredients in a small bowl. Heat oil in a medium non-stick skillet over medium high heat. Add chicken, cook five minutes on each side or until browned. Add sauce, cover, reduce heat, and simmer for 10 minutes or until done. Yield: 2 servings (360 calories, 9 g. fat per serving)
PREVIOUS BOOKS

Poultry - Chicken -  Chicken Thighs With Creole Mustard-orange Sauce Poultry - Chicken - Chicken Thighs With Creole Mustard-orange Sauce

Poultry - Chicken -  Chicken Thighs With Creole Mustard-orange Sauce
At Brigtsen's in New Orleans, chef Frank Brigtsen makes a version of this dish with duck, accompanied by corn bread and pickled onions. Offer those sides as well as some green beans, then finish with pecan pie. This recipe can be prepared in 45 minutes or less. 4 small skinless boneless chicken thighs (about 12 ounces) 1 1/2 tablespoons olive oil 3/4 cup orange juice 3/4 cup canned low-salt chicken broth 1/4 cup Creole or whole-grain Dijon mustard 1 tablespoon honey 1 teaspoon hot pepper sauce Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT