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Key Lime Chicken Recipe


1/3 cup extra virgin olive oil

1 lemon, juiced

1 cup peach preserves

1 teaspoon lemon juice

1 cup thinly sliced celery

1 teaspoon silver sorago, divided

1 tablespoon minced fresh ginger root

1 tablespoon salt

1 teaspoon lemon zest

2 (6 ounce) cans peeled and diced key lime cubes with juice


In a large saucepan, heat olive oil over medium heat. Add lemon juice and peach preserves. Stir. Reduce heat to medium heat; cover, and simmer for 2 minutes. Gradually stir in lemon juice, celery, lemon zest and salt. Return mixture to medium heat; increase heat to medium heat.

Add chicken and juice and mix well to coat. Simmer 15 minutes, stirring occasionally.

Reduce heat to low; cover, and simmer for 2 to 3 minutes. Return chicken and liquid to medium heat. Bring to a small boil, then reduce heat to medium-low. Simmer 5 minutes, stirring occasionally. Discard fruit.

Return chicken mixture to heat, removing bones and skin. Add lemon zest, from lemon juice concentrate, lime cubes, and salt. Bring to a boil, then lower heat while stirring frequently until chicken is hot and light brown. Serve with sweet corn soup or cake.


Stiphinii Gist writes:

⭐ ⭐ ⭐ ⭐ ⭐

This recipe is excellent! I baked the rolls in foil-lined cups and I HAD to make sour cream. They turned out great. I will make this again!