BROILED CHICKEN WITH LIME

By t1bishop

Ingredients

• 4 limes
• 4 cups water
• 2 cups sugar
• 4 chicken breast halves with wings attached
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/4 teaspoon ground red pepper
• 1/2 cup chopped cilantro
• Red Papaya Salsa
• In a mixing bowl, combine 12 of a small
• ripe red papaya, peeled and chopped; one 4-ounce jar chopped roasted red sweet peppers; 1 sliced shallot; 1 tablespoon lime juice; 1/4 teaspoon salt; and 1/2 teaspoon ground red pepper
• ARROZ VERDE
• 1 cup white rice or white aromatic rice, such as Texmati or basmati
• 1/2 cups chicken broth
• 1 small white onion, finely chopped
• 1 cup snipped fresh cilantro
• 1 tablespoon lime juice
• 1 to 2 serrano peppers, finely chopped (optional)

Preparation

Step 1

CUT whole limes into small pieces. Combine limes, water, and sugar in a blender container. Cover tightly and blend with several on-off motions (pulse) for about 30 seconds or till limes are coarsely chopped. Do not puree. Strain mixture through a sieve, catching liquid in a bowl. Cover and chill liquid for another use. Set solids aside.
REMOVE skin, ribs, and breast bones from chicken breast halves, leaving wings intact. Brush each breast half with some of the olive oil. Sprinkle with salt, coarsely ground pepper, and
ground red pepper. Place chicken, breast side down, on the lightly oiled rack of a broiler pan. BROIL chicken for 8 to 10 minutes. Remove from broiler. Turn chicken on rack; spoon some of the reserved lime mixture on
top of each chicken breast half. Return chicken to broiler; cook for 5 to 10 minutes or till limes begin to char slightly. Turn off broiler; turn oven to 300°F. Sprinkle chicken with chopped cilantro. Bake, covered, for 15 minutes or till meat is cooked
through and no pink remains. Serve with Red Papaya Salsa and, if desired, Arroz Verde

Arroz Verde
COMBINE rice and chicken broth in a saucepan. Bring just to boiling. Reduce heat to low. Simmer, covered, for 15 minutes or till rice is tender. Remove from heat. Stir in onion, cilantro, lime juice, and, if desired, serrano pepper. Cover and let stand for 10 minutes