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Caribbean Chicken With Limes

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Ingredients
  Broiler fryer chicken 3 Pound, cut up
  Salt 1 Teaspoon
  Lime juice 3 Tablespoon
  Vegetable oil 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Tomatoes 2 , chopped
  Onion 1 Large, chopped
  Celery stalks 1 , sliced
  Garlic 1 Clove (5 gm), chopped
  Worcestershire sauce 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shredded cabbage 4 Cup (64 tbs)
  Water 2 Cup (32 tbs)
  Uncooked regular rice 1 Cup (16 tbs)
  Snipped parsley 1 Tablespoon
  Instant chicken bouillon 2 Teaspoon
  Grated lime peel 1⁄2 Teaspoon
Directions

Place chicken in shallow glass or plastic dish; sprinkle with 1 teaspoon salt.
Pour lime juice over chicken.
Cover and refrigerate about 1 hour.
Heat oil in Dutch oven or 12-inch skillet until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes.
Drain fat from Dutch oven.
Add water, tomatoes, onion, celery, garlic, Worcestershire sauce, 1 teaspoon salt and the pepper.
Heat to boiling; reduce heat.
Cover and simmer 30 minutes.
Add cabbage.
Cover and simmer until thickest pieces of chicken are done, 10 to 15 minutes.
Heat water, rice, parsley, bouillon and lime peel to boiling, stirring once or twice; reduce heat.
Cover and simmer until liquid is absorbed, about 14 minutes.
Fluff rice lightly with fork; cover and let steam for 5 to 10 minutes.

Recipe Summary

Cuisine: 
Caribbean
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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