Sunday, May 12, 2013

Spicy Cilantro and Lime Chicken

Lots of limes and cilantro to get through before they go bad! Here was a very spicy chicken dish served over white rice.

I added in a Thai chili pepper, which added too much heat for me! So I omitted it from the recipe below.

No veg was served that night, but a side of roasted asparagus would have been great!


Spicy Cilantro and Lime Chicken  
Serves 2-4

¾ tsp salt
¼ tsp black pepper
½ tsp cayenne pepper
¼ tsp paprika
½ tsp garlic powder
¼ tsp onion powder
¼ tsp dried thyme      
¼ tsp dried parsley
4 boneless, skinless chicken breast (butterflied and cut half)
1 tbsp olive oil 
¼ c diced onion
5 cloves garlic, minced
½ lime juice
¼  c fresh cilantro, chopped
½ tbsp butter

In a small bowl, mix together all the spices listed above, everything from the salt to the parsley. Sprinkle spice mixture generously on both sides of chicken breasts. If the breasts are thick, butterfly them or pound them thinner.

Heat large frying pan with some oil over medium heat. Sauté onion, garlic, and pepper with the lime juice until onion is translucent. Add chicken and cilantro, put a few bits of the butter around the chicken as it cooks. Let it cook until golden brown, about 6 minutes on each side, depending on thickness.

Occasionally squeeze the rest of the lime over the chicken while it is cooking. I check the chicken by slicing the chicken in the thickest part of the breast make sure it is cooked through.

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