Try this Tex-Mex Roast Chicken recipe, or contribute your own.
Suggest a better descriptionIn a medium-size bowl, mix together the lime juice, 1/2 cup of chicken stock, red wine vinegar, garlic, green onions, chili powder, ground cumin, cumin seeds, cayenne or jalapeno pepper, cilantro, and lime peel. Season to taste with salt and pepper. Place the chicken in a large bowl or resealable plastic bag and cover with the marinade. Marinate at least 1 hour and up to 24 hours in the refrigerator. Preheat the oven to 400 degrees. Place the marinated chicken together with the marinade in a roasting pan. Add more stock if needed to come 1 inch up the side of the chicken. Bake, basting every 20 minutes, for 1 to 1 1/4 hours, or until a meat thermometer registers 180 degrees when inserted into the thigh. Yield: 4 servings Recipe By : Nathalie Dupree, TVFN Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 20:22:13 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (536g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 51 | ||
Calories from Fat: 8 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 78.3mg | 3 % | |
Potassium 346.8mg | 9 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 6.5g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 51
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