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Chicken Ranchero
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Preparation time: 15min. |
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Cooking time: 20 min. |
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Ideal condiment: Rice pilaf,
Chiltipin Salsa |
Shopping List
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Chicken,
Chiltipin Salsa
or your favorite store bought picante salsa, lime juice |
Food items that are probably in your frig!
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Oil, garlic, cumin, dried oregano, salt |
Ingredients
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2 cups
Chiltipin Salsa or your favorite store bought mild
picante salsa |
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1/4 cup vegetable oil |
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2 tablespoons lime juice |
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4 cloves garlic, minced |
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1 teaspoon dried oregano |
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1 teaspoon salt |
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4 skinless, boneless chicken breasts (4 ounces each) |
Step 1
Preheat grill or broiler. Mix picante sauce, oil and lime
juice in a bowl. Add garlic, cumin, oregano and salt: stir. reserve 1 cup or
marinade: set aside.
Step 2
Pierce chicken with a fork. Place chicken in a re-sealable
bag.
Step 3
Pour marinade over chicken: squeeze air out of bag and
seal tightly. Toss chicken to coat well. Refrigerate for about 5 minutes:
drain.
Step 4
Grill chicken over medium heat, turning and basting
frequently with 1/2 reserved marinade, for 20 minutes or until cooked
through. Heat reaming marinade and serve alongside chicken..
Desfrute su comida! www.SouthwestCuisine.com
| Pre - Prepared Items for even Faster
Serving Times Double the recipe and use the leftovers for grilled
chicken salad. Top with your favorite bottled Caesar salad dressing. |
Money Savers Double the picante
recipe and refrigerate the extra in an air tight container. It will make
a surprisingly tangy sauce for fish fillets, steamed vegetables or pork
chops. |
Serving Variation
Substitute extra hot picante for the mild and use sauce on
shrimp the next time you barbecue. |
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