|
Chicken may be frozen in its original
packaging or repackaged. If freezing longer than two months, overwrap the porous
store plastic packages packages with airtight heavy-duty foil, plastic wrap or
freezer paper, or place the package inside a freezer bag. Use these materials or
airtight freezer containers to repackage family packs into smaller amounts or
freeze the chicken from opened packages.
Proper wrapping prevents "freezer burn," which appears as grayish-brown leathery
spots and is caused by air reaching the surface of food. Cut freezer-burned
portions away either before or after cooking the chicken. Heavily freezer-burned
products may have to be discarded because they might be too dry or tasteless. |
|
Chicken Tenders with Spicy Rice and Red Peppers
1/2 C. chopped cilantro
2 t. ground cumin
1 t. hot or mild paprika
1/2 t. salt
Juice from 1 lime
1 lb. chicken breast tenders
2 T. garlic- or red pepper-flavored olive oil
1 small red onion, thinly sliced
1 small red pepper, seeded, chopped
1 small jalapeno chili, seeded, minced
11/2 C. long-grain rice
1/4 t. ground red pepper
Two 14½ oz. cans chicken broth
Heat oven to 300°F. Mix cilantro, cumin, paprika, salt and 1/2 of the lime juice
in small bowl. Coat chicken with the mixture. Heat olive oil in large skillet
over medium-high heat; add chicken. Cook until lightly browned on one side,
about 2 minutes; turn. Cook to brown other side. Remove chicken to baking pan;
place in oven to finish cooking, 15 minutes.
Meanwhile, add onion, red pepper and jalapeno to same skillet over high heat.
Cook 2 minutes. Add rice and ground red pepper. Cook, stirring, 1 minute. Pour
in broth. Heat to boil. Cover; cook until rice is tender, 15 minutes. Transfer
rice to serving platter. Top with chicken. Drizzle with remaining lime juice.
|
|
