Mayan Chicken Food
YUCATAN CHICKEN
Provided by Food Network
Categories main-dish
Time 13h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color.
MAYAN CHICKEN W/ SPICY ORANGE PASTE
Flavorful and spicy, it's one of our favorite ways to fix chicken these days. It's especially handy when you mix it up the night before,and marinade overnight. I found this on the web somewhere, and have thanked the person who posted it each time we have it. I usually serve it with Black beans,yellow rice and a fruit salad with mango, strawberries and kiwi.
Provided by bayou-mimi
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine everything except the chicken and whisk until well mixed.
- Add chicken and coat throughly. Cover and chill 2-4 hours or overnight.
- Stir once in a while.
- Grill over medium to hot oiled grill 5-7 min on each side until chicken.
- is white in the center. Serve with beans and rice.
Nutrition Facts : Calories 383.8, Fat 22.9, SaturatedFat 5.6, Cholesterol 109, Sodium 401.1, Carbohydrate 6.8, Fiber 0.6, Sugar 4.2, Protein 36.2
MAYAN CHICKEN
Make and share this Mayan Chicken recipe from Food.com.
Provided by JelsMom
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken , water, salt, pepper, margarine, and celery in a large skillet over medium heat.
- Cook one side 8 minutes then add spices.
- Turn chicken and add veggies.
- Cover & cook 10 minutes. Veggies should be tender & chicken cooked through.
- Add cooked quinoa and heat until all liquids are absorbed.
- Spoon into individual plates and sprinkle with cilantro.
Nutrition Facts : Calories 596.4, Fat 22.7, SaturatedFat 5.6, Cholesterol 95.5, Sodium 441.6, Carbohydrate 67, Fiber 8.3, Sugar 3.4, Protein 32.9
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- Cut 1 garlic head in half crosswise. Peel cloves from remaining garlic head, and set aside. Combine halved garlic head, 3 quarts water, cilantro bunch, spearmint bunch, scallions, 2 onion halves, 2 teaspoons black peppercorns, 2 teaspoons allspice, and 1 tablespoon salt in a large stockpot. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 20 minutes.
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