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Roasted Chicken Grits Recipe

Ingredients

3/4 cup olive oil

1 medium onion, halved in mesh

3 cloves garlic, minced

2 pounds cubed chicken

1/2 teaspoon salt

1 teaspoon dried oregano

8 ounces grits

2 tablespoons lemon juice

3 tablespoons lemon-lime soda

2 tablespoons lemon orange zest

1 cup lard

1 1/2 cups water

1 quart tomato broth

1 teaspoon Worcestershire sauce

Directions

Heat olive oil in a large skillet over medium heat. Saute onion for a few seconds, then stir in garlic and saute for a few seconds. Stir chicken into pan, pat dry with paper towels, and cook for about 20 minutes. Rinse, drain, and cut into 1/4 inch slices.

Dredge grits and pat dry with paper towels. Pour olive oil into skillet with the chicken and deglaze with lemon juice and lemon-lime soda. Add lemon orange zest and pour in water and tomato broth. Bring to a boil, stirring. Cook, stirring, for 20 to 30 minutes, stirring constantly. When chicken is tender, remove from heat, drain, and stir in grits and lemon juice. Return skillet to a boil, and add lemon orange zest and Worcestershire sauce. Boil for 5 minutes, stirring constantly.

Cut chicken into 1/4 inch slices. Return chicken pieces to skillet and add lemon orange zest and Worcestershire sauce. Cook over medium heat for 5 minutes, stirring constantly. Score chicken across grain into thick strips; coat with bacon grease. Place strips on baking sheet, and brush with olive oil.

Bake for 15 minutes in a 350 degree F oven, or just until chicken is cooked through (hot).

Comments

Melesse writes:

⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and this is the first time I have used a food processor to make food. this was very easy to make and very good. I will be making this again.