Briefly simmer the cut-up chicken in a deep-sided skillet,
For marinade, mix all ingredients, except chicken, together.
Add chicken and marinate for 4-24 hours.
Remove chicken from marinade; discard marinade.
Cook chicken on a hot grill for about 10 minutes on each side.
Serve with tortillas and salsa.
Time does not include marinating.
Marinate chicken in zip-lock bag over-nite.
Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we don't want our Italian friend Sal Monilla to show up :-).
Grill over indirect heat, turning 4 times, 12 minutes each time.
Serve with your favorite tortillas, rice and Borracho beans.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Combine all ingredients and let chicken marinade a minimum of 1 hour.
Grill chicken until done.
Whisk ingredients together in a medium bowl.
Pour over chicken (or other meat) in a resealable plastic bag. Place in a leak-proof dish.
Marinate at least 30 minutes, but no longer than 3 hours as the marinade is citrus based.
rying pan for frying the chicken breast. Place 2 Tablespoons of
Mix all ingredients together except tortillas.
Spoon onto tortillas and roll up.
Mix all ingredients and marinate chicken halves serveral hours.
ver medium heat. Add the chicken pieces and cook, turning once
combine all ingredients except chicken breasts. Season chicken and lay atop the
ayer 1/2 of the chicken and 1/2 of the
ll marinade ingredients together, except chicken, to a food processor and
Marinate chicken: Mince and mash garlic to
lour, salt, and pepper. Add chicken one piece, at a time
Sprinkle chicken with salt and pepper.
In a deep saute pan over medium heat, warm the olive oil and butter.
Season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides, about 7 minutes. Transfer to a platter.
Add the onion to the pan and cook until tender and translucent, about 4 minutes. Add the chicken, garlic, thyme, wine, stock, cumin and Worcestershire and bring to a boil.
Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 30 minutes. Serve immediately.
In a stock pot, add diced onion and olive oil. Saute until clear.
Add seasoning packet and all other \"dry\" ingredients.
Continue to saute dry ingredients for a few minutes, stirring often.
Whisk in the water and lime juice (if using)and heat to boiling.
Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
Stir thoroughly and reduce heat to a simmer.
Let simmer for ~30 minutes and enjoy
It's even better the next day.
weat a bit.
Cut chicken into bite size pieces and