Copy Cat Red Lobster Aztec Chicken Recipes
COPY CAT - RED LOBSTER AZTEC CHICKEN
Make and share this Copy Cat - Red Lobster Aztec Chicken recipe from Food.com.
Provided by jnavarrete
Categories Chicken Breast
Time 1h
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the chiles in adobo, the olive oil and the garlic cloves in a food processor or blender and form a paste.
- Once the paste is formed, add the remaining ingredients and continue to process.
- Keep 1/4 cup of the paste aside. You will use this to baste the chicken during it's cooking phase.
- Place the chicken breasts in a baking dish and cover with the remaining paste. Cover and refrigerate.
- Grill the chicken breasts and baste with the remaining paste.
- Once finished, place it over fried tortilla strips and cover with tequila lime sauce, pico, and or sour cream.
Nutrition Facts : Calories 545.1, Fat 30.7, SaturatedFat 8.2, Cholesterol 185.6, Sodium 778.2, Carbohydrate 3.3, Fiber 1.2, Sugar 0.8, Protein 61.1
AZTEC CHICKEN
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium heat until hot, about 2 minutes. Dredge the chicken breasts in seasoned flour. In a medium bowl, combine the eggs and cream and mix well. Place the floured chicken breasts in the egg-cream mixture to coat completely.
- Add the oil to the skillet and allow to heat up. Allow the excess coating to drain off the chicken breasts and slowly place in the skillet. Cook for 3 to 5 minutes or until the chicken turns deep golden brown. Turn the chicken breasts over and cook for another 2 to 4 minutes. Place the shrimp in the skillet, allowing them to have touch the bottom of the skillet. When the shrimp is cooked halfway add the garlic, pepperoncini, and bacon, and stir together.
- Remove skillet from the heat and add the rum. Ignite with a long kitchen match until flames subside. Return the skillet to the heat, pour in the chicken stock and season with salt and pepper. Reduce by 1/3 and then add the avocado. Reduce a little further until it has the consistency of a glaze.
- To serve place the shrimp over the chicken breasts and drizzle the glaze on top.
AZTEC CHICKEN
Provided by Norman Van Aken
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl.
- Preheat oven to 200°F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven.
- Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.
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