For optimum flavor, use freshly grated lime peel and fresh lime juice. You will be able to extract more juice if the lime is at room temperature and you roll it back and forth under your palm a few times before squeezing it. Be sure to wear gloves when handling fresh chili peppers to protect your eyes and skin against burning.
- 3 - 3 1/2-pound broiler-fryer chicken, cut up
- 6 cups water
- 1 teaspoon finely shredded lime peel
- 1/4 cup fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon lemon pepper
- 1/4 cup flaked coconut
- 1/2 cup finely chopped green onion
- 2 jalapeno peppers, finely chopped
- Pita bread rounds or flour tortillas
- Spinach leaves and/or peeled and sliced papaya or mango
Rinse chicken; pat dry. Place chicken in a 4 1/2-quart Dutch oven. Add water. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes, or till chicken is tender and no pink remains. Remove chicken from Dutch oven; reserve the broth for another use. When cool enough to handle, skin, bone, and shred chicken.
In a large mixing bowl combine warm chicken, lime peel, lime juice, salt, and lemon pepper; toss to mix. Stir in coconut, green onion, and jalapeno peppers.
Line pita pockets or tortillas with spinach and/or papaya or mango and add chicken mixture; roll up the flour tortillas, if using.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
322 calories; 5g total fat; 77mg cholesterol; 634mg sodium; 38g carbohydrates; 2g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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