Entrée
– Pollo Lima (Lime Chicken)
Contributed by:
Jude Johnson
(Jude-Johnson.com)
Historical Fiction/Romance
Story behind the recipe – Lime and garlic are staple ingredients in Mexican cooking. They grow well in the desert, and so are included in many dishes in my heritage. Reyna, the Mexican curandera (mystic healer) introduced in my historical series DRAGON & HAWK, would have cooked a whole chicken stuffed with limes, garlic, and rosemary to use in many recipes during the course of a week. The beauty of this preparation is that it’s naturally gluten and sugar-free.
What you’ll need –Pollo Lima is super easy to make. I use a glass pie pan for two breast halves, and a Pyrex baking dish for larger quantities. (This recipe can easily be doubled.)
- Two boneless, skinless chicken breast halves.
- 1 Tablespoon EVO (Extra Virgin Olive Oil. Actually any oil will do, but this is healthier).
- 1 large, or two small limes, cut in half. Fresh is best, but you can use 1/3 cup lime juice if you must.
- 2 cloves of fresh garlic, peeled, diced and crushed.
- Salt and pepper to taste.
Steps to the process
- Preheat oven to 350 degrees F (170 degrees C).
- Pour the EVO into your baking dish, coating the bottom.
- Smear the crushed garlic into the underside of each chicken piece, sprinkle with salt and pepper on both sides, place underside down in dish.
- Squeeze one half lime over each piece, adding pulp if desired.
- Bake for 20 -25 minutes until chicken is lightly browned on top and white throughout.
- Let rest for 4 minutes before cutting. Serve with warm tortillas, rice, and steamed veggies.
Comments - Variations: add ½ teaspoon diced fresh rosemary to each breast or sprinkle lightly with ground chipotle (smoked jalapeños) before baking. Shred the chicken finely with a fork to use in taquitos, enchiladas, or stuff into a poblano pepper for chile rellenos. Cut into strips for party finger food and serve with fresh salsa; guests who are gluten-sensitive will love being able to eat what everyone else is having!
Blurb from DRAGON & HAWK - In 1882, Welshman Evan Jones is desperate to escape the Copper Mule Mine and the Arizona Territory to return with his two brothers to Wales when his worst nightmare is nearly realized in a disastrous explosion. A mysterious native healer he knows only as The Señora saves his life, then seemingly disappears into the vast Sonoran Desert. Evan’s quest to find her leads him into thrilling adventures from the brothels of Tombstone to the gambling halls of New Mexico and the rugged beauty of Sabino Canyon, earning him the hatred of a vicious outlaw who vows to exact a terrible revenge.