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Catch ‘em & Cook ‘em: Lime Chicken with Salsa Verde Sour Cream

July 26, 2017
By Capt. Dick May , Pine Island Eagle

Ingredients:

3/4 tsp ground coriander

1/4 tsp salt

1/4 tsp ground cumin

1/4 tsp pepper

4 boneless skinless chicken thighs (about 1 pound)

1/3 C reduced fat sour cream

2 Tbsp salsa verde

2 Tbsp minced fresh cilantro divided

1 medium lime

How to:

1. Preheat broiler. Mix seasonings and sprinkle over chicken.

2. Place chicken on a broiler pan and broil four inches from the heat, 6 to 8 minutes on each side or until a thermometer reads 170 degrees.

3. Meanwhile, in a small bowl, mix sour cream, salsa and 1 Tbsp cilantro.

4. Cut lime in half and squeeze juice from one lime half into sour cream mixture, stirring to combine.

5. Cut remaining lime half into four wedges.

6. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.

Serves 4

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at www.Amazon.com. Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.

 
 

 

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