Food Lion has 10 lb. bags of Tyson Foods leg quarters on sale this week for $5.90. Went and grabbed a bag and was thinking grilled...that was until Mother Nature decided it was too dry around here after last week's nearly 2 inches of rain and gave us 3 more inches. So I shifted gears and started perusing here and the interweb for any ideas, something different I hadn't done before, and came upon a few cilantro/lime recipes. The ones that really caught my eye had chili in them too, but with grands eating, I thought it best to leave that out. By the way, the quarters had to come off of pterodactyls, they were HUGE!! There were 7 in that 10 lb. bag and one of those was actually "normal" size...
So here we go...
Most of the line up...
![20230125_151806[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20230125_151806[1].jpg")
Squeezed the limes, removed the stems and chopped the whole bunch of cilantro, crushed 5 cloves garlic and chopped...
I cut 4 quarters into thighs and legs, trimmed the skin, and removed the backbone. Mixed up this seasoning blend to rub on the chicken ("stole" this mix from one of the recipes I looked at)...
Pan seared the chicken in EVOO until browned...
Deglazed the pan with half a bottle of cheap chardonnay (bottom shelf stuff). Brought to a simmer and reduced some...
![20230125_172358[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20230125_172358[1].jpg")
After reducing, I added in about 2 cups of low sodium chicken broth, the lime juice, and the garlic. Brought back to a simmer for a couple of minutes. Then I put the chicken back in and spread the chopped cilantro over the top...
Covered and into the oven on 375℉ for about 30 minutes or so until the chicken is done...
Served on our good china with simple roasted cauliflower, rice, and some parmesan bread that my wife bought. Time to eat...
We're not big fans of cilantro and my wife said it was too much, I didn't think it was. Maybe I'll back off of that some. The lime was barely noticeable, maybe a little more next time, and I'll probably will remove the chicken after cooking and reduce the sauce a little more. Definitely would like to make this with some chili in it for some pizzazz. Overall I was happy with the outcome even though I wanted to fire up the grill.
These leg quarters were really big, biggest I think I've ever seen, and would take forever to cook on the grill. I think they would make a good chicken bog or soup...
So here we go...
Most of the line up...
Squeezed the limes, removed the stems and chopped the whole bunch of cilantro, crushed 5 cloves garlic and chopped...
I cut 4 quarters into thighs and legs, trimmed the skin, and removed the backbone. Mixed up this seasoning blend to rub on the chicken ("stole" this mix from one of the recipes I looked at)...
- 1t Lawry's low sodium seasoned salt
- 1t Spanish paprika
- 1t cracked black pepper
- 1T garlic powder
- ½t ground nutmeg
Pan seared the chicken in EVOO until browned...
Deglazed the pan with half a bottle of cheap chardonnay (bottom shelf stuff). Brought to a simmer and reduced some...
After reducing, I added in about 2 cups of low sodium chicken broth, the lime juice, and the garlic. Brought back to a simmer for a couple of minutes. Then I put the chicken back in and spread the chopped cilantro over the top...
Covered and into the oven on 375℉ for about 30 minutes or so until the chicken is done...
Served on our good china with simple roasted cauliflower, rice, and some parmesan bread that my wife bought. Time to eat...
We're not big fans of cilantro and my wife said it was too much, I didn't think it was. Maybe I'll back off of that some. The lime was barely noticeable, maybe a little more next time, and I'll probably will remove the chicken after cooking and reduce the sauce a little more. Definitely would like to make this with some chili in it for some pizzazz. Overall I was happy with the outcome even though I wanted to fire up the grill.
These leg quarters were really big, biggest I think I've ever seen, and would take forever to cook on the grill. I think they would make a good chicken bog or soup...
