| Cuisine: Mexican | Type: Main Course | Serves: |
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Source:
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Better Homes and Gardens/July 2003 |
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Attributes:
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Comments:
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SUPER!!! |
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Serving Suggestions:
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Ingredients:
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1 8 oz carton dairy sour cream 1/4 cup milk 1 7 oz can diced green chile peppers 2 tbs. snipped fresh cilantro 2 tbs. lime juice 1 clove garlic, minced 3/4 tsp. ground cumin 1/2 tsp. salt 1/4 tsp. ground black pepper Broiler/Fryer chicken cut up in pieces Flour for dredging |
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Instructions:
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1. In a bowl combine sour cream, milk, chile peppers, cilantro, lime juice, garlic, cumin, salt and black pepper. Place chicken pieces in a bag and set in a shallow dish. Pour sour cream mixture over chicken; seal bag. Refrigerate overnight; turn bag occasionally. 2. Place flour in a shallow dish. Remove chicken from sour cream mixture one piece at a time and gently dredge in flour. Discard remaining sour cream mixture. 3. Add cooking oil to a 12 -inch heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium high heat until hot (350 degrees). Reduce heat and carefully add chicken to skillet. Cook uncovered over medium heat about 40 minutes or until done. Drain on paper towels. |
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Related recipes:
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None |
2003-07-30