Best St Augustine Chicken Recipes

Peruvian Roasted Chicken With Spicy Cilantro Sauce image

Provided by Melissa Clark

Time 50m

Yield 4 servings

Number Of Ingredients 24

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

Steps:

For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
Carve the chicken and serve with the sauce and lime wedges on the side.

St. Augustine Chicken image

Provided by Kat Rahal

Time P2DT12h15m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts, and cutlets
4 slices ham (baked)
4 slices swiss cheese
1 can cream of chicken soup
1 cup white wine
1/2 package Pepperidge Farm Herb Stuffing
1/2 cup butter

Steps:

Nutrition Facts : Calories 556.3, Fat 36.7, SaturatedFat 21.2, Cholesterol 161.3, Sodium 796.3, Carbohydrate 8.5, Sugar 1.4, Protein 36.9

Rosemary Garlic Croutons from St. Augustine image

Provided by Charishma_Ramchanda

Categories Vegetable

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1 cup white bread, edges trimmed and the bread cut into 1/2 inch/ 1 cm cubes
2 tablespoons butter or 2 tablespoons pure wesson canola oil
1 clove garlic, peeled,washed and crushed
1/4 teaspoon dried rosemary, crushed
salt

Steps:

Trim the crusts from the slices of bread.
Cut into 1/2 inch (1cm) cubes.
Keep aside.
Heat oil in a skillet or frying pan on moderately low flame.
While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
You can also crumble the rosemary between the palms of your hands if you like.
I personally like to crush it to bring out the flavour to the fullest.
Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
Remove the garlic.
Toss in the bread cubes and crushed/crumbled rosemary.
Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
Sprinkle with salt to taste.
Remove from the skillet or pan and transfer onto paper towels to drain.
Serve over soup (if they last that long!).