Page 21 - Florida Sentinel 8-12-16 Online Edition

Recipes
Tequila-Lime Chicken Tacos
Great for dinner or entertaining.
1/2 c. tequila
1/4 c. lime juice (from about 4 limes) 2 cloves garlic, minced
2 jalapeños, 1 chopped and 1 sliced
2 kosher salt
1 lb. boneless skinless chicken breasts 1 tbsp. canola oil
1/4 head red cabbage, shredded
1/2 c. Cotija cheese
Fresh cilantro, for garnish
Lime wedges, for serving
Directions: In a large baking dish, combine tequila, lime juice, chopped jalapeño, garlic, and salt. Add chicken and marinate for at least 20 minutes and up to 1 hour. Omit tequila if your chil- dren will be eating the tacos.
In a large grill pan or skillet, heat oil. Add chicken and cook until cooked through, 6 minutes per side.
Make tacos: Layer red cabbage, chicken, sliced jalapeño, and cotija. Garnish with cilantro. Serve with limes.
Cajun-Stuffed Chicken
A taste of the bayou, any night of the week.
2 tbsp. Extra virgin olive oil
1 c. onion, diced
1 c. red and green bell pepper, diced
kosher salt
Freshly ground black pepper
4 boneless, skinless chicken breasts
1 c. cheddar cheese, shredded
2 tbsp. Cajun season- ing
Directions: Preheat oven to 350 degrees F.
In a skillet over medium heat, heat olive oil. Add onions and
peppers and cook until tender, 5 to 7 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
With a sharp paring knife, slice into the chicken breast to cre- ate a pocket. Repeat with all four breasts. Stuff each with 1/4 of vegetable mixture, then top with 1/4 cup cheddar cheese. Rub all sides of chicken breast with 1/2 tablespoon Cajun seasoning, then salt and pepper.
Place chicken breasts in a large baking dish and bake until cooked through, about 25 minutes. Serve while cheese is hot and bubbly!
General Tso’s Chicken Stir Fry
Our Tso's totally tops takeout.
4 boneless skinless chicken breasts, cubed 1/2 c. cornstarch, plus 2 tbsp.
1 c. flour
vegetable oil
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
red pepper flakes
1/2 c. chicken broth
2 tbsp. hoisin sauce
3 tbsp. honey
4 tbsp. soy sauce
2 tbsp. lime juice
2 c. broccoli, florets only
2 c. carrots, thinly sliced
Sesame seeds, for garnish
2 c. cooked white rice, for serving
Directions: In a large bowl, dredge chicken in cornstarch. Shake off excess. Transfer pieces to another large bowl filled with flour and toss to coat again. Shake off any excess and set aside. Fill a large, deep skillet with 1/2" vegetable oil over medium-high heat. Fry chicken until golden and cooked through, about 10 minutes. Season with salt and pepper, then drain and set aside.
To skillet, add 1 tablespoon vegetable oil. Cook garlic and chili flakes until fragrant, 2 minutes. Add in chicken broth, making sure to scrape up any brown bits with spatula. Pour in hoisin sauce, honey, soy sauce, and lime juice. Add 2 tablespoons cornstarch and stir to incorporate. Let sim- mer until slightly thickened, 10 minutes.
To sauce, add broccoli and carrots and cook until tender, 5 minutes. Return to skillet and stir to coat. Simmer for 3 more minutes.
Garnish with sesame seeds and serve over rice.
Skillet Chicken Picata
This one-pan lemony chicken is a total winner.
1 tbsp. extra-virgin olive oil
4 bone-in skin-on chicken thighs kosher salt
Freshly ground black pepper
3 cloves garlic, minced
2 tbsp. butter
1/4 c. dry white wine
Juice of 1 lemon
2 tbsp. capers
1 lemon, sliced
Chopped fresh parsley,
for garnish
Directions: In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook chicken thighs until golden and no longer pink, 8 minutes per side. Transfer chicken thighs to a plate. Discard half the chicken juices from skillet and reduce heat to low.
To skillet, add garlic, butter, white wine, lemon juice, and ca- pers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce for 5 min- utes, then garnish with parsley and serve.
Slow Cooker Chipotle Lime Chicken Wings
If you're the type who thinks Sriracha is spicy enough, these wings are not for you. Squeeze them with extra lime to tame the flame.
2 lb. chicken wings
2 tbsp. chipotle in adobo sauce
1 tbsp. water
Juice of 2 limes, plus more for serving Zest of 1 lime
kosher salt
Freshly ground black pepper
Directions: Place chicken wings in a large slow-cooker.
In a large bowl, mix together chipotle in adobo sauce, water, lime juice and lime zest, and sea- son with salt and pepper. Pour mixture over chicken wings and stir to coat.
Cover and cook on high until cooked through, 2 1/2 to 3 hours.
Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Broil until crispy, 5 minutes.
Squeeze with lime and serve.
FRIDAY, AUGUST 12, 2016 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B