Best Copy Cat Red Lobster Aztec Chicken Recipes

Copy Cat - Red Lobster Aztec Chicken image

Provided by jnavarrete

Time 1h

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 10

1/4 cup chipotle chile in adobo
3 teaspoons oil
2 garlic cloves
1/2 onion, chopped
2 tablespoons fresh cilantro (chopped)
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
4 whole chicken breasts

Steps:

Place the chiles in adobo, the olive oil and the garlic cloves in a food processor or blender and form a paste.
Once the paste is formed, add the remaining ingredients and continue to process.
Keep 1/4 cup of the paste aside. You will use this to baste the chicken during it's cooking phase.
Place the chicken breasts in a baking dish and cover with the remaining paste. Cover and refrigerate.
Grill the chicken breasts and baste with the remaining paste.
Once finished, place it over fried tortilla strips and cover with tequila lime sauce, pico, and or sour cream.

Nutrition Facts : Calories 545.1, Fat 30.7, SaturatedFat 8.2, Cholesterol 185.6, Sodium 778.2, Carbohydrate 3.3, Fiber 1.2, Sugar 0.8, Protein 61.1

Copy Cat - Red Lobster Tequila Lime Sauce image

Provided by jnavarrete

Categories Sauces

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1/2 cup tequila
2 tablespoons lime juice (squeezed)
2 tablespoons shallots (minced)
1 tablespoon garlic (minced)
1 tablespoon fresh cilantro (chopped)
1/2 teaspoon salt
1 pinch black pepper
1/4 cup heavy cream
1/2 cup butter (4 oz)

Steps:

Combine all ingredients except for the butter and heavy cream into a saucepan.
Bring the sauce to a boil and then allow it simmer until it has reduced by half.
Stir in the heavy cream slowly and simmer it for 3 minutes.
Cut the butter into small chunks and whisk it into the saucepan.
Remove the pan from the heat and continue to whisk until the butter has melted and incorporated into the sauce.
Pour it over the Aztec chicken and serve.

Nutrition Facts : Calories 265.2, Fat 28.6, SaturatedFat 18, Cholesterol 81.4, Sodium 500.3, Carbohydrate 3.1, Fiber 0.3, Sugar 0.2, Protein 0.9

Aztec Chicken image

Provided by Norman Van Aken

Yield Makes 6 servings

Number Of Ingredients 22

6 tablespoons (3/4 stick) chilled butter
3 tablespoons vegetable oil
1 large red onion, halved lengthwise, thinly sliced crosswise
1/2 yellow onion, thinly sliced
1 1/2 tablespoons sugar
3/4 cup Sherry wine vinegar
1 tablespoon coarse kosher salt
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin
4 teaspoons olive oil
4 garlic cloves, thinly sliced
1 large tomato, peeled, seeded, diced
1/4 cup coarsely chopped pitted oil-cured black olives
1/4 cup drained capers, rinsed
1/4 cup Sherry
1/3 cup low-salt chicken broth
1/4 cup fresh lime juice
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon minced fresh rosemary
1 ripe avocado, halved, pitted, peeled, cut into 1/2-inch cubes

Steps:

Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl.
Preheat oven to 200°F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven.
Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.