Pollo Cocido al Horno (Baked Lime Crusted Chicken)

Many times, fruits and vegetables that are commonplace in local markets des not necessary means they have originated from that location. The lime is one such citrus fruit that meets that situation. It is not indigenous to Florida, the Caribbean or Mexico, although its popularity in these area´s cuisine easily makes it believable to be so.

Lime was unknown in Europe before the Crusades, and it´s fruits supposedly were carried from the Near East by Moors, across North Africa into Spain. By the mid-13th century, the lime was cultivated and quickly spread to the other Mediterranean countries. The lime was brought to the Americas by the Spanish explorers not until the early part of the 16th century where it became naturalized and a staple in southern Florida, parts of the West Indies, Mexico and other Caribbean countries. Many recipes in the Hispanic regions of the Americas compliment a recipe with the use of lime. Even in Mexico, the lime is used as a compliment after a shot of tequila.

During some periods in Spain, lime is used regularly with fish and chicken in replace of lemons. The reason behind this is simply whichever of the two types of citrus tree bears fruit first.

After the world-wind of holiday festivities and the weeks of indulgence have concluded in the households of Spain, simpler and non-fattening recipes are beginning to prevail.

Baked Lime Crusted Chicken (Pollo cocido al horno de la cal) is a simple and low-cal recipe that is in order to help shed those extra pounds. It just happened to be tasty too.

Yields 4 servings 


Ingredients:

• 4 skinless chicken breast fillets
• 4 tbsp. extra virgin olive oil
• Zest of lime
• Juice of 4 limes
• 1 scallion minced
• 2 tbsp. parsley
• 2 tbsp. garlic powder
• A pinch of saffron
• Dash of cayenne
• 1 cup bread crumbs
• Salt and pepper - to taste

Directions:

1. Mix the lime zest to breadcrumbs and add 1 tbsp. of parsley. Set aside.
2. Take half the lime juice and add the olive oil, scallion, garlic powder, saffron and cayenne.
3. Place the chicken breasts on a lightly greased tray and pour the mixed lime juice over it. Sprinkle the remaining parsley and place in a pre-heated 400 degree oven for 10 minutes.
4. Removed the chicken from the oven and carefully press the breadcrumb/lime zest/parsley mixture onto the chicken.
5. Return to the oven for a further 10 minutes and turn over the chicken breasts and add more breadcrumbs to the other side and remain in the over for an additional 10 minutes or until cooked into a crunchy golden brown.

Tip: The types of spice to be added to the lime juice is a personal choice and any favorite can be used.

Other posts by Veronica:
Swordfish Alicante Style
Torta de Nueces y Zanahorias (Carrot and Nut Cake)
Canelones Rellenos con Gambas
Pinchos de Gambas (Shrimp Skewers)
Sopa de Crema de Ajo (Cream of Garlic Soup)
Vieiras a la Gallega (Galician Scallops)
Tortilla Española (Spanish Omelet)
Albóndigas de Arroz y Espinaca (Rice and Spinach Meatballs)
Crema Catalana (Catalonian Custard)

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