Copy Cat Red Lobster Aztec Chicken Recipes

COPY CAT - RED LOBSTER AZTEC CHICKEN

Copy Cat - Red Lobster Aztec Chicken image

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

Ingredients

1/4 cup chipotle chile in adobo
3 teaspoons oil
2 garlic cloves
1/2 onion, chopped
2 tablespoons fresh cilantro (chopped)
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
4 whole chicken breasts

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

Aztec Chicken image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Six 3-ounce chicken breasts, boneless and skinless
1 cup seasoned flour
1 egg
1 cup heavy cream
1 cup olive oil or canola oil
12 large raw shrimp, peeled and deveined
3 cloves garlic (3 teaspoons), minced
6 pepperoncini, chopped small
3/4 cup chopped bacon
3/4 cup rum
3/4 quart chicken stock
Pinch salt
Pinch pepper
1 avocado, sliced

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

Aztec Chicken image

Provided by Norman Van Aken

Yield Makes 6 servings

Number Of Ingredients 22

Ingredients

6 tablespoons (3/4 stick) chilled butter
3 tablespoons vegetable oil
1 large red onion, halved lengthwise, thinly sliced crosswise
1/2 yellow onion, thinly sliced
1 1/2 tablespoons sugar
3/4 cup Sherry wine vinegar
1 tablespoon coarse kosher salt
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin
4 teaspoons olive oil
4 garlic cloves, thinly sliced
1 large tomato, peeled, seeded, diced
1/4 cup coarsely chopped pitted oil-cured black olives
1/4 cup drained capers, rinsed
1/4 cup Sherry
1/3 cup low-salt chicken broth
1/4 cup fresh lime juice
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon minced fresh rosemary
1 ripe avocado, halved, pitted, peeled, cut into 1/2-inch cubes

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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