Roasted Lime Tangerine Chicken w/ Mushroom Risotto
542 views · Published 28 January 2014 · 10:49 · Indexed 26 September 2026
Channel: Patrick Barton · 2014 · People & Blogs
ROASTED LIME TANGERINE CHICKEN
with MUSHROOM RISOTTO
Mushroom Risotto
INGREDIENTS
6 cups chicken broth
3 tablespoons olive oil, divided
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups white rice (PREFFERED - Arborio rice)
2 Ounces dry white wine
3 Tbs finely chopped chives
4 Tbs butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste
DIRECTIONS
1. Warm chicken broth in sauce pan.
2. Add 2 Tbs of olive oil to large sauce pan over medium/high heat.
3. Add mushrooms to pan and cook til soft, about 3 to 5 minutes.
4. Remove mushrooms from pan and reserve for later.
5. Add 1 Tbs olive oil and 1 Tbs butter to sauce pan.
6. Add shallots to pan and cook til semi translucent, 1 to 2 minutes.
7. Add rice to pan and toast til rice becomes light brown, stirring often.
8. Add wine to rice and stir til wine is absorbed by rice.
9. Add 1/2 cup of broth and stir constantly.
10. When broth is absorbed, add another 1/2 cup of broth and stir constantly.
11. Repeat this process until all the broth is gone, about 20 to 25 minutes. Rice will still have a bite to it, al dente.
12. Remove risotto from heat and stir in chives, mushrooms, butter and parmesan cheese
13. Add salt & pepper to taste.
14. Serve hot. ENJOY!!! :-)
Roasted Lime Tangerine Chicken
INGREDIENTS
1 3 & 1/2 pound chicken
1 lime
1 tangerine
1 Tbs of olive oil (OPTIONAL - 1 Tbs butter)
2 Tbs white wine ( OPTIONAL - BEER)
1 Tbs Worcestershire sauce
Badia Original Complete Seasonings or seasoning salt or dry rub of choice.
DIRECTIONS
1. Rub chicken thoroughly with butter and/or olive oil.
2. Sprinkle chicken liberally with Badia seasoning or seasoning of choice.
3. Half lime and tangerine. Peel one half of each and cut into wedges. Squeeze the juice from remaining halves.
4. Using a sturdy can or chicken roaster, add Worcestershire sauce, wine, lime and tangerine wedges and juice to can.
5. Place chicken on top of can.
6. In a 350°f preheated oven or on an outdoor grill, place chicken inside.
7. Cook for 1 hour to 1 hour 15 minutes.
8. Remove chicken from roaster, carve, serve and ENJOY!!! :-)
PURCHASE INFORMATION FOR - Steven Raichlen Best of Barbecue Beer-Can Chicken Rack with Drip Pan (Stainless Steel) - SR8016 - http://www.amazon.com/gp/aw/d/B0007ZGUK2/ref=redir_mdp_mobile?camp=217145&creative=399369&creativeASIN=B0007ZGUK2&linkCode=as2&redirect=true&ref_=as_li_qf_sp_asin_tl&tag=beerchickenbl-20
PRODUCT REVIEW FOR - Raichlen Beer
Can Chicken Roaster - http://beercanchickenblog.com/raichlen-vertical-chicken-roaster-review/
Always At Your Service,
Patrick B.
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