Tex-mex roast chicken
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Tex-mex roast chicken
  Tex-mex    Roast    Chicken  
Last updated 6/12/2012 1:26:25 AM. Recipe ID 60823. Report a problem with this recipe.
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      Title: Tex-mex roast chicken
 Categories: Dupree, Chicken
      Yield: 4 Servings
      1/2 c  fresh lime juice
      1/2 c  chicken stock -- (1/2 to 1
  :          cup)
      1/4 c  red wine vinegar
        4    garlic cloves -- peeled and
  :          chopped
        6    green onions -- chopped
        1 TB chili powder
        1 ts ground cumin
        1 ts cumin seeds
      1/4 ts cayenne pepper
      1/4 c  chopped cilantro
        2    limes -- grated zest no
  :          white
  :          Salt and pepper
    3 1/2 lb chicken --  patted dry
  In 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 1hour 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

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Recipe ID 60823 (Apr 03, 2005)

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