Best Yucatan Chicken Lime Recipes

YUCATAN-STYLE CHICKEN, LIME, AND ORZO SOUP

Steps:

• Cook orzo in pot of boiling salted water until just tender. Drain well.
• Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs.

MEAN CHEF'S YUCATAN-STYLE CHICKEN, LIME, AND ORZO SOUP

Steps:

• Cook orzo in pot of boiling salted water until just tender.
• Drain well.
• Heat oil in large saucepan over medium heat.
• Add onion, garlic, and chiles.
• Sauté until onion begins to brown, about 4 minutes.
• Add chicken; sauté 1 minute.
• Add broth, lime juice, and tomato.
• Simmer until chicken is cooked through, about 3 minutes.
• Mix in orzo, then chopped cilantro.
• Season soup with salt and pepper.
• Ladle soup into 4 bowls.
• Garnish with cilantro sprigs.

YUCATáN LIME AND CHICKEN SOUP

Steps:

• Preheat the oven to 500°. Arrange the tomatoes on a small rimmed baking sheet. Set the unpeeled onion in a pie plate with 6 of the garlic cloves. Roast the vegetables on the top rack of the oven until blackened on top and tender, about 10 minutes for the garlic, 20 for the tomatoes and 30 for the onion. Let cool slightly, then cut the onion in half. Press the tomatoes through a coarse strainer.
• In a large saucepan, cover the chicken breasts with the stock. Add the lime zest and lime halves, allspice, oregano, the remaining 15 garlic cloves and a pinch each of salt and pepper and bring to a boil over moderately high heat. Add the roasted onion, reduce the heat to low and simmer until the chicken is cooked through, about 30 minutes.
• Transfer the chicken to a platter and let cool. Gently simmer the broth for 10 minutes, then strain. Wipe out the saucepan. Remove the chicken from the bones and tear it into thick shreds.
• Heat 2 tablespoons of the oil in the saucepan. Add the scallions and roasted garlic; mash the cloves to a paste with a fork. Cook over moderately high heat until the scallions are browned, 4 minutes. Add the strained tomatoes and simmer until the fat separates from the sauce, about 5 minutes. Add the strained broth and bring to a boil; reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.
• Meanwhile, in a large skillet, heat the remaining 1 cup of oil until shimmering. Add one-fourth of the tortilla strips and fry over moderately high heat, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with the remaining tortilla strips, lowering the heat if the oil gets too hot.
• Add the chicken to the broth and cook until heated through. Ladle the soup into bowls, top with the tortilla strips and sprinkle with oregano. Serve, passing lime wedges, minced onion and banana chiles at the table.

YUCATAN CHICKEN-LIME

Steps:

• 1. Heat 2 Tblsp. of the oil in a large stockpot over medium heat. Add the chicken pieces, brown on all side. Add the water, bring to a boil, reduce heat, simmer for 10 min until chicken is cooked through. Remove chicken and reserve poaching liquid. When cool enough to handle, remove meat from the bones and set aside. Strain the poaching liquid to remove solids, reserving 8 cups, and set aside. 2. Heat the remaining 2 Tblsp. of oil in a large stockpot over medium heat. Add onions, bell peppers, and garlic and sweat for 4 min. until tender. 3. Add the avocado leaf, epazote, dried chipotle, chipotle in adobo with sauce, and salt and stir to coat the vegetables. 4. Return the chicken and reserved poaching liquid to the pot, bring to a boil, reduce heat, partially cover, and simmer for 20 minutes. 5. Add the rice and simmer for 20 minutes, until tender. 6. Remove from heat, stir in the scallions, cilantro, and lime juice, cover and let steep for 1 minute [we tend to serve the scallions and cilantro on the table and everyone puts in as much as they like] 7. To serve, remove the avocado leaf, ladle the soup into bowls, and garnish with the corn chips. Makes 10 cups