September 8th, 2009
Since Friends and Relatives have Gone Home; How about a recipe that is easy, low in sugar, and gluten free?….It is Pollo Santa Fe
I, actually, had a very relaxing Labor Day week-end. I told you that I went kayaking with Debbie, and we really enjoyed it. Pretty day, it was. But, I am ready to go into the next season; the quieter season, where you can go to the restaurants and not have to make a reservation and you can also easily find parking. Pretty soon all those meters will be gone too.
September is so nice and my beaches are great and the heat is practically gone. But, believe me, events are ongoing all the time. If you have been reading my blog, the upcoming week-end offers art exhibits, races, fundraising events, and entertainment. Just open the blog and on the left just hit events and you will be ready to enjoy whatever is going on.
Pretty soon it will be time to welcome all the festivals that make the fall season special, as well.
Now that everyone is gone the following is such an easy recipe and it is good too. I hope you like it.
Pollo Santa Fe
1/2 cup chicken broth
1/4 cup fresh lime juice
1 tbsp. sugar
1 tbsp. chili powder
2 tbsps. vegetable oil, or olive oil, if you prefer
1 tsp garlic powder
1/4 tsp. salt, optional
1/4 tsp. black pepper
2 tsps. Dijon mustard (I use Emeril’s since it is gluten free.)
1 1/2 lbs. boneless and skinless chicken breasts
Garnish optional with cilantro or parsley
The chicken can either be cut up in chunks or you can buy the thin cut breasts and leave them whole. They look prettier whole, though.
To prepare the marinade, combine in a shallow container, the chicken broth, lime juice, sugar, chili powder, only 1 tbsp. of oil, garlic powder, salt, pepper, and mustard.
Add chicken pieces or breasts and pierce them with a fork. This will allow the marinade to penetrate the chicken. At least, let it marinade for about an hour or more, if you have time.
In a frying pan, put the other tablespoon of oil and cook the chicken pieces until they get nice and brown but do not overcook them. Add the marinade and cook at a low to medium heat for about 10 minutes.
I like it over rice and since the recipe has a lot of color, then add a green veggie on the side, or a green salad, or both, for that matter.
Note: Serves 4. You can easily double this recipe. And if you want more chili powder, or more marinade, then be my guest. Yes, enjoy it and make it your own.
Tags: Bethany Beach, Delaware Beaches, Dewey Beach, entrees, Fenwick Island, gluten free recipe, Lewes, Ocean City, Recipe, Recipes, rehoboth beach, South Bethany
HI Gloria,
We just finished the Pollo Santa Fe and it was delicious. Thanks for the recipe.
We had it last night also and I had leftovers today. I think it is good too. Thanks for commenting on the blog.