Recipe courtesy of Tanya Holland
Show: Melting Pot
Save Recipe Print
Total:
1 hr 5 min
Prep:
30 min
Inactive:
5 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Garnish and accompaniment:

Directions

Marinate chicken for 3 to 5 hours in onions, garlic, celery, carrots, lime juice, and hot pepper. Strain, remove chicken and pat dry. Reserve vegetables. Season chicken with salt and pepper and brown in Dutch oven in 2 tablespoons vegetable oil. Remove chicken, and pour off excess fat. 

Deglaze pan with chicken stock and add chicken, and marinated vegetables. Allow to cook, covered, over medium heat until chicken is tender, about 15 to 20 minutes.

Remove chicken and reserve in warm place (oven preheated to 250 degrees.) Strain sauce through china cap or sieve. Season the sauce with lime zest, salt, and pepper. Warm the chicken in sauce. Warm the blanched carrots and leeks in 1/2 cup water and 1 tablespoon butter, plus salt and pepper. Serve the chicken with enriched rice and greens, and garnished with the blanched vegetables.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Moroccan Chicken Stew

Recipe courtesy of Family Circle Magazine

Classic Fried Chicken

Recipe courtesy of Food Network Kitchen

Garlic and Citrus Chicken

Recipe courtesy of Giada De Laurentiis

Buttermilk Fried Chicken

Recipe courtesy of Tanya Holland

Funky Fried Chicken

Recipe courtesy of Aaron McCargo Jr.

Chicken Stew with Parsley Dumplings

Recipe courtesy of Robin Miller

Onion-Ringed Fried Chicken

Recipe courtesy of Food Network Kitchen

Citrus-Garlic Roasted Chicken

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Latest Stories