Copy Cat Red Lobster Aztec Chicken Food

AZTEC CHICKEN

Steps:

• Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl.
• Preheat oven to 200°F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven.
• Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.

COPY CAT - RED LOBSTER AZTEC CHICKEN

Steps:

• Place the chiles in adobo, the olive oil and the garlic cloves in a food processor or blender and form a paste.
• Once the paste is formed, add the remaining ingredients and continue to process.
• Keep 1/4 cup of the paste aside. You will use this to baste the chicken during it's cooking phase.
• Place the chicken breasts in a baking dish and cover with the remaining paste. Cover and refrigerate.
• Grill the chicken breasts and baste with the remaining paste.
• Once finished, place it over fried tortilla strips and cover with tequila lime sauce, pico, and or sour cream.

COPY CAT - RED LOBSTER TEQUILA LIME SAUCE

Steps:

• Combine all ingredients except for the butter and heavy cream into a saucepan.
• Bring the sauce to a boil and then allow it simmer until it has reduced by half.
• Stir in the heavy cream slowly and simmer it for 3 minutes.
• Cut the butter into small chunks and whisk it into the saucepan.
• Remove the pan from the heat and continue to whisk until the butter has melted and incorporated into the sauce.
• Pour it over the Aztec chicken and serve.

AZTEC CHICKEN

Steps:

• Heat a large skillet over medium heat until hot, about 2 minutes. Dredge the chicken breasts in seasoned flour. In a medium bowl, combine the eggs and cream and mix well. Place the floured chicken breasts in the egg-cream mixture to coat completely.
• Add the oil to the skillet and allow to heat up. Allow the excess coating to drain off the chicken breasts and slowly place in the skillet. Cook for 3 to 5 minutes or until the chicken turns deep golden brown. Turn the chicken breasts over and cook for another 2 to 4 minutes. Place the shrimp in the skillet, allowing them to have touch the bottom of the skillet. When the shrimp is cooked halfway add the garlic, pepperoncini, and bacon, and stir together.
• Remove skillet from the heat and add the rum. Ignite with a long kitchen match until flames subside. Return the skillet to the heat, pour in the chicken stock and season with salt and pepper. Reduce by 1/3 and then add the avocado. Reduce a little further until it has the consistency of a glaze.
• To serve place the shrimp over the chicken breasts and drizzle the glaze on top.

COPYCAT RED LOBSTER NANTUCKET BAKED COD

Steps:

• Preheat oven to 425 degrees F.
• Drizzle 2 tablespoons olive oil on the bottom of a 9x13-inch baking dish. Place the fish fillets in the dish and turn over to coat both sides with oil. Top the fish with lemon juice.
• In a small bowl, combine the salt, pepper, paprika, and cayenne pepper. Sprinkle the seasoning mixture over the fish.
• Top each fillet with two slices of tomatoes, slightly overlapping. Top the tomatoes with the remaining 2 tablespoons olive oil and the parmesan cheese. Bake until the fish is firm and opaque, about 10 minutes.
• Turn on the broiler and broil the top for about 1 minute to brown the tomatoes and cheese. Remove from the oven and serve with parsley and lemon wedges.

SLOW COOKER CHICKEN AZTECA

Steps:

• Place chicken on bottom of crockpot.
• Mix all ingredients together except the cream cheese and pour mixture over chicken.
• Cook on low for 4 hours.
• Thirty minutes before serving add cream cheese and shred chicken.
• Serve over rice.
• *You can add any vegetables or seasonings that you like.
• We lke it a little spicier so we add some hot sauce and red pepper.
• We also add peas instead of corn if we dont have corn.
• Feel free to mix and match!
• Also, you can add more beans and omit the chicken for a veggie dish*.