Chili Lime Plantain Crusted Chicken Recipes

CHILI LIME CHICKEN

Steps:

• Pre-heat oven to 400 degrees.
• Mix together chili powder, cumin, salt and cinnamon.
• Season chicken with spices and the olive oil, rubbing it into chicken until the spices don't look dry anymore.
• Place chicken in baking pan and roast for 30 minutes.
• When serving, squeeze fresh lime juice over the chicken and garnish with cilantro.

CRUNCHY PLANTAIN-CRUSTED CHICKEN

Steps:

• Step 1 In medium bowl, combine chicken, lemon juice, minced garlic, paprika and adobo. Massage marinade into chicken to coat completely; cover. Let chicken marinade least 5 minutes at room temperature, or up to 2 hours in refrigerator. Step 2 Heat oven to 375˚F. Transfer plantain chips to zip-top bag. Using rolling pin, or other blunt object, pound bag of chips until coarse crumbs forms. Step 3 Place flour, egg mixture and crushed plantain chips in separate dishes. Toss chicken with flour, dip in egg, then coat well with plantain chips, pressing to adhere. Place cutlets on greased foil-lined baking tray. Step 4 Bake chicken until cooked through, about 20 minutes. To serve, squeeze with lime wedge; serve with vegetables or salad.

CHILI LIME PLANTAIN CRUSTED CHICKEN

Steps:

• Preheat the oven to 350ºF.
• Crush the plantain chips in a plastic bag, pour out onto a plate and set aside.
• In a large bowl, combine the chili paste, spices, and lime. Mix together.
• Take each chicken breast and coat in the chili mixture, then roll in the crushed plantain chips. Repeat for each breast and set in a greased baking dish.
• Pour the leftover crushed plantain chips over the top of the chicken in the baking dish and bake in the oven for 30-35 minutes until thoroughly cooked.
• Serve with a squirt of lime juice over top.

CHILI LIME CHICKEN

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

ROASTED CHILE-LIME CHICKEN

Steps:

• Heat oven to 400 degrees F and arrange a rack in the middle. Pat chicken dry with paper towels. Remove necks and any innards from the cavities and discard.
• To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard. Place chicken, breast-side up, and press down to flatten it to it is lying completely flat.
• Combine remaining ingredients in a small bowl and mix until evenly combined. Season and adjust flavor as desired. Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread 1/2 of the mixture underneath. Rub the remaining mixture all over the outside of the chicken. Set aside while oven heats up, at least 20 minutes.
• Lay chicken in a roasting pan or baking dish fitted with a rack and roast until cooked an instant read thermometer inserted into the thigh registers 165 degrees F, about 50 to 60 minutes; let sit at least 10 minutes before carving. Serve with pan juices.

FRIED CHILI-LIME PLANTAINS

Steps:

• Mix 2 tablespoons vegetable oil, 2 teaspoons chili powder, the zest of 1 lime, 3/4 teaspoon kosher salt, 1/2 teaspoon each ground cumin and coriander and 1/4 teaspoon cayenne in a bowl. Add 3 peeled ripe plantains (halved crosswise and lengthwise). Toss; marinate 20 minutes. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the plantains; cook, flipping once, until browned, 6 to 8 minutes. Sprinkle with salt and serve with lime wedges.

LIME CHICKEN CHILI

Steps:

• In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink. , Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through. , Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.