8 oz. nonfat sour cream
¼ cup milk
4 oz. diced green chiles
2 tbsp. fresh cilantro
2 tbsp lime juice
1 garlic, minced
3/4 tsp. cumin
½ tsp. salt
¼ tsp. pepper
2½-3 lbs. cut up fryer chicken, skinned
3/4 cup flour
Oil
In a bowl, mix sour cream, milk, chiles, cilantro, juice, garlic, cumin, salt
and pepper. Place chicken ina bag and set in shallow dish. Pour sour cream
mixture over the chicken; seal bag. Refrigerate overnight; turn bag occasionally.
Place flour in a shallow plate. Remove chicken from the mixtrue. Discard the
mixture. Dip one piece, at a time into flour to coat.
Heat oil in a heavy skillet to a depth of ½". Carefully add chicken to the
skillet. Cook uncover, over medium heat about 40 minutes or until chicken is
no longer pink, turning occasionally to brown evenly. Drain on paper towels.
If desired, garnish with lime wedges.
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