Tested till perfect Chicken with Garlic and Lime

Chicken with Garlic and Lime

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspvegetable oil
  • 8 8chicken thighchicken thighs or chicken breasts, skinned
  • 1 1oniononions, chopped
  • 3 3garlic clovegarlic cloves, minced
  • 1 tbsp 1tbspgrated lime or lemon, rind
  • 1/2 tsp 1/2tspground cumin
  • 1/2 tsp 1/2tspdried oregano
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 cup 1cupchicken stock
  • 1/4 cup 1/4cuplime juice or lemon juice
  • 1 tsp 1tspcornstarch
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In large deep skillet or Dutch oven, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.

Drain fat from pan; add remaining oil. Fry onion, garlic, lime rind, cumin, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 4 minutes.

Add stock and lime juice; bring to boil, scraping up brown bits. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced, 15 minutes.

In bowl, whisk cornstarch with 2 tsp (10 mL) water; whisk into liquid around chicken and simmer until thickened, about 2 minutes.

Additional information :

Serve chicken with chopped avocado tossed with lime juice, salt and pepper.

To skin chicken, grasp skin with small piece of paper towel; firmly pull off skin in one piece. Trim off any visible fat.

Nutritional Information Per serving: about

cal 238 pro 24g total fat 13g sat. fat 2g
carb 6g fibre 1g chol 95mg sodium 438mg

% RDI:

calcium 3 iron 12 vit A 2 vit C 17
folate 6
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