Lemon Chicken: A Quick and Delicious Recipe

Lemon chicken is one of those foolproof recipes, where the citrus aroma and flavor enhance the flavor of this bird, so popular in cuisines around the world.

 

The aroma of lemon is a classic for cooking chicken in virtually every recipe book in the world. Roasted or fried, it's a recipe that's loved by children and adults alike, and it's recommended to add a side of white rice, pasta, or vegetables to turn it into a magnificent single dish. We can make the same exact recipe with orange, tangerine, or lime instead of lemon, and it's also delicious. Here's one of the foolproof lemon chicken recipes.

 

Tips for making the best lemon chicken

 

If you're using chicken breasts, cut them into medallions for faster and more even cooking, although thighs with bone and skin on are juicier.
You can pre-marinate the chicken with lemon, grated garlic, spices, and herbs to add more flavor.

 

An alternative is to sear the chicken in a hot pan with a little oil so it's golden and crispy on the outside, then finish cooking it in the oven at a moderate temperature so it cooks through without drying out.
The broth, wine, and lemon juice, in addition to flavor and aroma, add juiciness.
A little flour will help bind the sauce.
There are numerous side dishes for this dish, including white rice, roasted potatoes, or mashed potatoes.

 

Ingredients 

 

2 chicken breasts
1 splash of chicken broth
2 tablespoons of olive oil
2 tablespoons of butter
3 lemons
1 splash of white wine
salt
black pepper
2 tablespoons of parsley

 

Preparation

 

Wash the lemons, cut 2 in half and the other into slices.
Squeeze the juice out of 4 halves and reserve the juice.
Heat the oil and butter in a saucepan and cook the chicken breasts until browned.
Stir in the wine and let the alcohol evaporate.
Add the lemon juice, season with salt and freshly ground pepper, and cook over medium-low heat for 10 minutes.
Add the broth and cook over low heat, covered, for another 15 minutes.
Serve the chicken with chopped parsley and a few slices of the reserved lemon—you can grill them or serve them as is. 

 

Lemon Chicken Tip

Before sautéing the chicken, dust it with a little flour to seal in moisture and prevent it from drying out. 

 

Nutritional Advice

 

Lemon juice is a powerful antioxidant, making it an excellent remedy for preventing the effects of free radicals on our bodies. It primarily contains vitamin C, but also flavonoids and beta-carotenes, among others. 

 

 

 

 

 

 

 

 

Napoleon Eggs

 

 

 

This Napoleon egg recipe is so named because the cooks often made it for him. Napoleon liked to have his food ready quickly, and his cooks made this recipe for him because it was so easy and quick to prepare.

 

Ingredients, for 4 people

8 eggs

2 spring onions

2 green peppers

2 garlic cloves

8 slices of bread (day old)

200 g grated cheese (for melting)

Extra virgin olive oil

Salt

Parsley

 

Preparation

Cut the bread into cubes, place them on a baking sheet, and bake at 220°C until golden brown. Remove and set aside.

Peel and chop the garlic cloves and brown them in a pan with a drizzle of oil. Julienne the spring onions and add them. Remove the stems and seeds from the peppers, cut them into large cubes, and add them. Cook the vegetables for 10 minutes. Place them in 4 ovenproof dishes and arrange the toasted bread, cheese, and eggs on top. Season them and place them in the oven at 180°C for approximately 8 minutes.

Serve and decorate the dishes with a few parsley leaves. 

 

Baked Napoleon Eggs Recipe Step by Step

Dice the bread, place it on a baking sheet, and bake at 220°C until golden brown. Remove and set aside.

Peel and chop the garlic cloves and brown them in a pan with a drizzle of oil. Julienne the spring onions and add them. Remove the stems and seeds from the peppers, cut them into large cubes, and add them. Cook the vegetables for 10 minutes.

Place them in 4 ovenproof dishes and arrange the toasted bread, cheese, and eggs on top. Season them and place them in the oven at 180°C for approximately 8 minutes.

Serve and decorate the dishes with a few parsley leaves, and the Eggs Napoleon will be ready to be enjoyed. 

 

Eggs are the ideal solution for unexpected needs and quick meals, without spending a lot of money or time in the kitchen.

If you add to all this the ease with which they are chewable and easy to digest, you can understand why eggs are so attractive in the kitchen. 

Michoacan pork rind gorditas

 

Michoacan pork rind gorditas are a typical Mexican snack. They consist of thick corn tortillas filled with pressed pork rinds and fried in oil. They are served open-faced and accompanied by onion, cilantro, fresh cheese, and red salsa. They are a delicacy that you can enjoy at any time of day, for breakfast, lunch, or dinner. 

 

The origin of Michoacán pork rind gorditas dates back to pre-Hispanic times, when indigenous people made thick tortillas with nixtamalized corn dough and filled them with various ingredients, such as beans, meat, cheese, or vegetables. These tortillas were cooked on a comal or fried in oil and were called "tlacoyos" or "tlaxcales."

With the arrival of the Spanish, new ingredients were introduced to Mexican cuisine, such as pork, cheese, and lard. Thus, tlacoyos transformed into the gorditas we know today, filled with pressed pork rinds, a way of preparing pork rinds seasoned with chilies and spices and pressed into a plastic bag.

Michoacán pork rind gorditas originate from the state of Michoacán, where they have been consumed as part of the daily diet for centuries. It's said that the first Michoacan gorditas were prepared in the town of Quiroga, where the National Pressed Pork Crackling Fair is held every year. However, this dish has spread throughout the country and can be found in many street stalls, markets, and restaurants. 

 

Equipment

 Frying pan
Knife

Ingredients

1 kg corn dough
350 g pressed pork rinds
250 g fresh cheese
500 ml oil
1/2 onion
1 bunch of cilantro
1 cup cottage cheese
1 cup red sauce
1 teaspoon baking powder
1 pinch of salt
Water

 

Preparation

Finely chop half an onion and the cilantro.
Crumble the fresh cheese.
Mix the baking powder with a pinch of salt and a little water.
Knead the mixture and form small balls; flatten the centers slightly, creating hollows.
Fill with pork rinds and cottage cheese.
Shape again into a circle and flatten.
Fry the gorditas in oil until golden brown and cooked through.
Then, open the gorditas and add fresh cheese, cilantro, onion, and salsa.

 Tips

To ensure the oil is hot enough, you can drop in a small ball of dough. If it bubbles, it's ready. The right temperature will help the gordita absorb less oil. 

 

They're delicious!!

Bon appétit!!