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Puero Rican   -   Pollo Limonada   adapted from Recipes From La Isla - Rosado

  • 1 Medium Chicken -- quartered
  • 6 Cloves Garlic -- finely chopped
  • 1 Teaspoon Ginger Root -- finely chopped
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Salt
  • 1/4 Cup Sherry
  • 1/2 Cup Fresh Lime Juice
  • 1/3 Cup Fresh Lemon Juice
  • 1 Cup Chicken Stock
  • 1 Cup Flour
  • 1 Cup Cracker Meal
  • 1 Teaspoon Ground Oregano
  • 1/2 Teaspoon Cumin
  • 2 Teaspoons Paprika
  • 4 Tablespoons Melted Butter
  • 4 Slices Lemon
  • 4 Slices Lime
  • 6 Tablespoons Dark Brown Sugar
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water
Directions Poke holes in the chicken. In a bowl, combine garlic, ginger, cayenne, salt, sherry, lime juice, lemon juice and stock. Stir. Submerge chicken in mixture and cover and refrigerate for 1 hour. Combine and mix dry ingredients in a deep bowl. Set aside. Remove chicken from refrigerator. Let sit for 10 minutes. Shake off excess marinade and save. Dredge chicken in cracker meal mixture and place in roasting pan. Space a 1/2 inch apart. Drizzle melted butter over chicken and sprinkle 1 tablespoon of brown sugar over each piece. Bake at 375 for 40 minutes. While chicken is baking, Transfer marinade to a saucepan. Add 1 tablespoon of brown sugar and simmer over low heat, dissolve cornstarch in water and slowly add to simmering sauce. Stir until sauce thickens. Take baking pan out and place wheels of fruit on each piece. Ladle sauce over each part. Pop back into the oven and cook another 20 minutes.
Serves 4
Time to Make 0:00

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