Chili and Lime Chicken

Recipe: Chili and Lime Chicken

Ingredients

6 chicken breast
2 Tbs olive oil
2 Tbs. sweet Hungarian paprika
1 tsp. chili powder
1/8 tsp cayenne pepper
1/2 tsp. dried thyme or 1Tbs fresh thyme
¼ cup lime juice
2 garlic cloves, minced
1 serrano chili, seeded and minced
1 cup chicken low-sodium broth
Salt and freshly ground pepper, to taste
1/2 cup chopped fresh cilantro
Zest of 2 limes
2 limes, sliced

Instructions

Preheat an oven to 400°F.

Rinse the chicken under cold running water and pat dry with paper towels then season with salt and pepper To make the spice rub, in a small bowl, combine the paprika, cayenne pepper, chili powder, and thyme stir to blend. Coat all the breasts with the spice rub and set aside.

In a sauté pan over medium-high heat, warm the oil until nearly smoking. Arrange the chicken in the pan and cook, until golden; about 2 to 3 minutes per side. Transfer the chicken pieces to a plate as they are browned.

Reduce the heat to medium-low and add the garlic and the lime zest and the lime juice to deglaze the pan. Sauté, stirring often, until the garlic is tender and fragrant about 1 minute. Add 3/4 cup of the chicken broth and return the chicken to the pan. Add the ¼ cup of the fresh chopped cilantro and the chopped serrano pepper to the pan. Bring to a boil and transfer to the oven uncovered.

Roast the chicken for about 20 minutes, coat with the pan juices about halfway through. When the chicken is done and the temperature reaches 160-165 degrees, transfer the pieces to a warmed platter and set the pan over medium-high heat on the stovetop.

Add the remaining 1/4 cup of chicken broth and bring to a simmer, stirring to scrape up any browned bits. Cook until the juices are reduced by half, 3 to 4 minutes. Adjust seasonings with salt and pepper. Add the remaining 1/4 cup fresh cilantro and pour juices over chicken, garnish with lime wedges and serve immediately.

Side Dish Tip: Serve chicken over black beans and white rice.

Print/Mail/PDF