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
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).
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