The PLC Chicken?!?! What's that you ask?! Peach, Lime, and Cilantro Chicken! It's my own special little take on a recipe I saw on Food Netwrok, by Ree Drummond. The original recipe is Peachy Whiskey Chicken (http://www.foodnetwork.com/recipes/ree-drummond/peach-whisky-chicken.html) which looks to die for! But like my usual self I don't have all the ingredients the recipe calls for, lol go figure! So here is what I did to give my super large family of different pallets something to enjoy!
I started off but searing, or browning just the outsides of chicken legs and thighs. I have a huge family so I bought the family size package of both legs and thighs, so I did have to cook in two batches. I put two tablespoons of lard (homemade of course) in the bottom of my roasting pan. Once it was nice and hot, I lined the chicken into the bottom of the pan letting them cook on each side for about 5-10 minutes (or until browned) on each side.
While I was cooking the chicken I diced up one medium onion as well as rolling 3 limes on the counter to "loosen" the juices. Hehehe
Once the chicken was browned on the out side (not cooked all the way, meaning the middle is still raw and not consumable) I removed all the chicken from the pan and sit aside on a plate. I then used my wooden spoon and moved around the pan the remaining juices and Lard left in the pan and scraped up some of the goodies left behind by the chicken. I then put the onions in the pan to start cooking and sweating down.
While these babies started to cook down I gathered what other ingredients I was going use in my modified version recipe. So, once the onions were translucent (or slightly see through) I then carefully poured in about 1 cup of spiced rum, the juice from two cans of peaches (YES, don't judge I was using what I had on hand, even though I had fresh peaches I froze.. Does that make then still fresh?!), the juice from 3 limes, 2 -4 tablespoons cilantro (mine were frozen pre made cubes), and allowed all of this to come to a boil. Once this wonderfull mixture came to a constant boil I even throw in the limes... I cooked all of this down (reduced) to about half of how much there was to start with. I then removed the limes and added about 4-5 cups of water.
I let the reduction meld with the water and come back to a boil then added all the chicken back.. All players into the pool! Then pouring the peaches out of the can over the top of the chicken, added the limes back in, finally covering with aluminum foil and putting all this goodness in a 359 degree oven for an hour or until the chicken pulls apart easily between two forks!
The reviews on this dish were top notch! Yes this is coming from only one adult, 2 teenagers and 3 adolescent kids! And finally convincing the last child (once I pulled all the meat, skin, and fat off the meat for him), and he LOVED it! It's a must.. If you need a must! :)
Try and leave comment to how yours turned out!!
PLC Chicken (Peach Lime Cilantro)
1 family package of chicken legs or thighs (or like my large fam, BOTH)
1 medium yellow onion
3 limes
2 cans of sliced peaches
2 tablespoons lard (or oil of your choice like olive)
1 1/2 tablespoons garlic salt
3 teaspoons fresh groud pepper
2 teaspoons of dried Oregano
2 teaspoons of dried basil
1/2 teaspoon ground ginger
1 cup spiced rum
2-4 tablespoons cilantro
4-5 cups of water (depending on how much chicken, less for less/ more for more)
Use a Dutch oven or pan deep enough that can cook on the stove and then go in the oven. In such pan put the 2 tablespoons of lard (or oil of your choice) to heat up. While this is getting hot (over medium high heat) season you chicken with the dry ingredients (garlic salt, ground pepper, oregano, basil, and ginger). Once oil is hot place the chicken in (I like to start skin side down) and allow to cook for about 5-10 minutes (until it moves easily from the pan and is brown in color) then flip and cook the other side 5-10 minutes (until it moves easily from the pan and is brown in color). Once browness is achieved one both side remove all the chicken out of the hot tub and on to a plate to rest. Next add the chopped onions (the ones you chopped while the chicken was cooking) to the left over oil and chicken juice (sorry I don't know what to call it) and cook it til it a bit see through. While stirring the onions make sure to scrub some of the little bits of chicken goodness off the bottom of then pan. Once the onion has achieved a ghostly appearance (see through/translucent) carefully add in the rum and stir it in good. Then add in the juice from the 2 cans of peaches. Cut the limes in half (after you rolled them on the counter with pressure softening them, while the chicken was cooking), squeeze the juice right into the pan, hopefully being careful to catch any seeds that may come out (seriously mine had none, weird!), and add your cilantro. Bring to a boil, add the lime halves to the party (not the seeds just the lime itself, you washed it right?!), and reduce heat to low- medium/low stir occasionally, allowing the mixture to reduce by half. Once the reduction has occurred pour in 4-5 cups of water (depending on how much chicken. More chicken more water, less for less). Bring this back to a boil, of course stirring while waiting. Once back at a steamy boil, add all the chicken and other player to the pool. Other players?!?! Add all the chicken back in then pour the peach slices over the top and finally placing the lime halves back on top. Cover with aluminum foil and place in a 350 degree oven for about an hour, or until 2 forks can pulls the meat apart with ease, and I mean real easy! Falling of the bone goodness!
Enjoy this yummy creation!
<3 T
