Rockin’ Chef Nathan Lippy: Tequila-Lime Roasted Chicken
Published on September 1st, 2009 at 8:00 am by
Nathan Lippy
Raised in Tampa, Fla., I fell in love with the “Beach Life.” I grew up eating “Floribbean” Cuisine (Imagine good ole’ southern fried cooking with tons of fresh fish and fruit). Home-schooled, I had a lot of free time. I would spend hours playing my guitar until mom would come home, and then we would spend hours playing in the kitchen. I started to understand the kitchen and the valuable purpose of a good cook when I was about 8 years old.
Tequila-Lime Roasted Chicken with a Hearts of Palm, Green Apple,
and Jicama Salad
Recipe by Nathan Lippy | Time: 35 minutes | Serves 4
Ingredients:
- 4 boneless chicken breasts
- 3 limes, sliced into wedges
- 1/2 cup silver tequila
- 2 tablespoons paprika
- 2 tablespoons garlic salt
- 2/3 cup jicama, julienne
- 2/3 cup green apple, julienne
- 2/3 cup hearts of palm, julienne
- 2/3 cup red bell pepper, julienne
- 2 tablespoons chopped cilantro
- a splash of tequila
- 3 tablespoons red wine vinegar
- 1 tablespoon chopped garlic
- Olive oil
- Salt and pepper
- 4 wedges of lime for garnish
Directions:
- Line a small roasting dish with tin foil. Squeeze the limes into a bowl and reserve on the side. Place the squeezed lime peels on the bottom of the roasting pan. Place the chicken breasts over the top. Add the tequila and 1/3 of the lime juice over the chicken, then evenly add the paprika and garlic salt, about 4-5 tablespoon of olive oil with a bit of black pepper and over each breast. Place the pan in a preheated 350 degree oven for 30 minutes.
- In a large mixing bowl, add the jicama, apple, hearts of palm, bell pepper, cilantro, a splash of tequila, vinegar, garlic, the remaining lime juice and a bit of salt and pepper. Mix evenly and gently (you don’t want to break up the hearts of palm).
- Once the chicken is done, remove from the oven and let rest for 2-3 minutes. Place about 1 cup of the salad in the center of a large plate, then add 1 breast over the top. Add a wedge of lime and a sprig of cilantro. Using a spoon, add 1 tablespoon of the pan juices around the plate and serve.
Later,
Nater
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