Marinade:
1/4 cup Lime juice
2 tablespoons Oil
3 tablespoons Cilantro, chopped
1 clove Garlic, minced
1 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Crushed red pepper flakes

Cut each chicken wing in half; place in large resealable plastic bag. Add all marinade ingredients and seal the bag. Turn bag over to coat the wings. Refrigerate for at least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 375 F. Drain chicken wings but save the marinade. Place chicken on a broiler pan. Bake at 375 F. for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade. Discard any remaining marinade.

Post from: Recipe Vault If you liked this post please follow me through RSS

Fajita Chicken Wings

Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted butter. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer.

Servings: 6

Post from: Recipe Vault If you liked this post please follow me through RSS

Another Chicken Casserole

Post from: Recipe Vault If you liked this post please follow me through RSS

Cooking Chicken Fajitas

8 ounces chicken breasts, sliced into strips
1 (1 ounce) packet fajita seasoning mix
1/2 tablespoon olive oil (use 2 T, I just don’t want the nutritionals to be calculated on that much because most is drained off)
1/2 cup water
1/2 small onion, chopped
1 green bell pepper, chopped
1 zucchini, bias-sliced
2/3 cup salsa
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
3/4 cup pinto beans, drained and rinsed
shredded lettuce (optional) or mixed greens (optional)
cheese (optional)
sliced olives (optional)
salsa (optional)

Directions

In a medium bowl mix water, oil, and fajita seasoning. Add chicken and marinate for at least 20 minutes.

Meanwhile, spray a large pan with cooking spray and heat over medium-high heat. Add onions, zucchini, and bell pepper and saute until tender. Remove from pan.

Drain chicken and discard marinade. Place chicken in pan and saute until no longer pink, about 4-5 minutes.

Add vegetables back to pan and add remaining ingredients. Stir to mix well and heat through.

Serve with tortillas (corn or flour), olives, lettuce, cheese, extra salsa, avocado — whatever works for you!

Post from: Recipe Vault If you liked this post please follow me through RSS

Southwest Chicken Skillet

Post from: Recipe Vault If you liked this post please follow me through RSS

Cooking Southern Fried Chicken