YUCATAN CHICKEN
Provided by Food Network
Categories main-dish
Time 13h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color.
YUCATAN-STYLE CHICKEN, LIME, AND ORZO SOUP
Steps:
- Cook orzo in pot of boiling salted water until just tender. Drain well.
- Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs.
YUCATáN LIME AND CHICKEN SOUP
The fragrant limes that are abundant on the Yucatán peninsula make this soothing soup especially appealing. This recipe was crafted by Patricia Quintana, one of Mexico's best-known chefs. MAKE AHEAD: The chicken soup can be prepared through Step 5 up to 1 day ahead. Refrigerate the shredded chicken and broth separately. Keep the fried tortilla strips in an airtight container. WINE: The acidic, citrusy notes in this soup call for a dry Australian Riesling with matching citrusy flavors, such as the 2003 Grosset Watervale or the 2002 Frankland Estate Isolation Ridge. From A Yucatan Adventure, Food & Wine, Dec. 2003.
Provided by NcMysteryShopper
Categories Chicken
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 500°. Arrange the tomatoes on a small rimmed baking sheet. Set the unpeeled onion in a pie plate with 6 of the garlic cloves. Roast the vegetables on the top rack of the oven until blackened on top and tender, about 10 minutes for the garlic, 20 for the tomatoes and 30 for the onion. Let cool slightly, then cut the onion in half. Press the tomatoes through a coarse strainer.
- In a large saucepan, cover the chicken breasts with the stock. Add the lime zest and lime halves, allspice, oregano, the remaining 15 garlic cloves and a pinch each of salt and pepper and bring to a boil over moderately high heat. Add the roasted onion, reduce the heat to low and simmer until the chicken is cooked through, about 30 minutes.
- Transfer the chicken to a platter and let cool. Gently simmer the broth for 10 minutes, then strain. Wipe out the saucepan. Remove the chicken from the bones and tear it into thick shreds.
- Heat 2 tablespoons of the oil in the saucepan. Add the scallions and roasted garlic; mash the cloves to a paste with a fork. Cook over moderately high heat until the scallions are browned, 4 minutes. Add the strained tomatoes and simmer until the fat separates from the sauce, about 5 minutes. Add the strained broth and bring to a boil; reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.
- Meanwhile, in a large skillet, heat the remaining 1 cup of oil until shimmering. Add one-fourth of the tortilla strips and fry over moderately high heat, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with the remaining tortilla strips, lowering the heat if the oil gets too hot.
- Add the chicken to the broth and cook until heated through. Ladle the soup into bowls, top with the tortilla strips and sprinkle with oregano. Serve, passing lime wedges, minced onion and banana chiles at the table.
Nutrition Facts : Calories 948.2, Fat 61.8, SaturatedFat 11, Cholesterol 107.2, Sodium 812.2, Carbohydrate 51.9, Fiber 6.2, Sugar 12.8, Protein 47.6
YUCATáN CHICKEN WITH ACHIOTE
Steps:
- Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
- To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
- Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.
MEAN CHEF'S YUCATAN-STYLE CHICKEN, LIME, AND ORZO SOUP
I adopted this recipe from Mean Chef, who described it as "quick easy and delicious." I agree--it's simple to make, very yummy, and reasonably filling. It makes a good, light meal.
Provided by Halcyon Eve
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook orzo in pot of boiling salted water until just tender.
- Drain well.
- Heat oil in large saucepan over medium heat.
- Add onion, garlic, and chiles.
- Sauté until onion begins to brown, about 4 minutes.
- Add chicken; sauté 1 minute.
- Add broth, lime juice, and tomato.
- Simmer until chicken is cooked through, about 3 minutes.
- Mix in orzo, then chopped cilantro.
- Season soup with salt and pepper.
- Ladle soup into 4 bowls.
- Garnish with cilantro sprigs.
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- Set large stock pot over medium to medium-low heat. Lay the onion and garlic head, cut-side down, in the pot. Cover and roast without turning until dark brown and quite soft, about 10 minutes.
- When the onion and garlic are ready, add the water to the pot, along with spices, and jalapeno. Raise the heat to high and bring to a boil. Reduce the heat to maintain a slow, steady simmer. Juice and cut the ends off the limes and add the ends to the pot, along with the juice.
- Cover the pot and simmer for 1 ½ to 2 hours. Strain the broth and add enough water to make sure you have the full 8 cups.
- While the stock is rolling, prep the rest of the ingredients. Roast the Poblano by holding it over an open flame or close up under a preheated broiler until blackened and blistered all over, about 6 minutes. Put in a brown paper bag and seal, and let the steam work its magic for 10 minutes. After that time, using a paper towel, remove the blackened skin. Remove the seeds and coarsely chop. Chop the onion, tomatoes and cilantro and get ready.
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Step 1. Preheat the oven to 500°. Arrange the tomatoes on a small rimmed baking sheet. Set the unpeeled onion in a pie plate with 6 of the garlic …
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- Preheat the oven to 500°. Arrange the tomatoes on a small rimmed baking sheet. Set the unpeeled onion in a pie plate with 6 of the garlic cloves. Roast the vegetables on the top rack of the oven until blackened on top and tender, about 10 minutes for the garlic, 20 for the tomatoes and 30 for the onion. Let cool slightly, then cut the onion in half. Press the tomatoes through a coarse strainer.
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- Transfer the chicken to a platter and let cool. Gently simmer the broth for 10 minutes, then strain. Wipe out the saucepan. Remove the chicken from the bones and tear it into thick shreds.
- Heat 2 tablespoons of the oil in the saucepan. Add the scallions and roasted garlic; mash the cloves to a paste with a fork. Cook over moderately high heat until the scallions are browned, 4 minutes. Add the strained tomatoes and simmer until the fat separates from the sauce, about 5 minutes. Add the strained broth and bring to a boil; reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.
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