Chipotle Lime Mustard Baked Chicken
Geting tired of lemon chicken or bar-b-que or even fried chicken and now your taste buds are left wanting of new exiting flavors? Try my new recipe for Chipotle Lime Mustard Baked Chicken. This is a dish with Mexican influence and just enough heat to keep appetizing. Works well with any rice side dish and fresh vegetables.
This dish is built in stages but very simple and easy to assemble. First in a stew pot, place 7 to 8 chicken leg quarters already seasoned with lemon pepper. Add water until chicken is just covered and toss in two whole chipotle peppers or two bullion cubes of chipotle. If you use the bullion cubes, know it already has salt added, but if you opt for the peppers themselves, then be sure to add teaspoon of salt to the stock. Bring to boil and then let simmer covered for about an hour. Check on the tenderness of chicken with a fork through out the cooking time. When meat just begins to fork loose easily, removed from heat.
While you are simmering the chicken in stock, you can prepare you lime mustard sauce. In small pan add 1/2 cup of mustard. I used brown spicy for the punch of flavor. Continue to add 1/4 cup Worcestershire sauce, half stick of butter and 1/2 cup of lime juice. You can use a sweeten lime juice as well. Begin to heat and stir and add 1 teaspoon of celery seed, 1 1/2 half teaspoon garlic, 2 teaspoons of cumin and 1 teaspoon paprika. Again, there is already salt in the mustard, Worcestershire and butter, so no more salt needed! Taste test your sauce. You will want to add at least 2 tablespoons of sugar to your taste bud liking. Bring to a boil, then reduce and continue to heat for about ten minutes then set aside.
Use a casserole dish or deep 9 x 13 inch pan. Spray coat your dish with some non stick oil and begin to assemble. Remove your chicken from the stock and allow to drain, then gently place in a single layer into your prepared pan. Pour your lime mustard sauce, coating each piece. Cover and place in a preheated oven of 325 degrees. Bake for another 30 minutes, then uncover and baste with sauce in pan and let cook another 10 minutes to brown the chicken.
If you choose to have rice as a side dish, you can use the left over chicken stock for the liquid to prepare the rice. Be sure to strain the stock first. Spanish rice is an excellent choice of complementary flavor. Any vegetable that is fresh and crisp will work well along with the chicken. Along with the appetizing aroma and the beautiful golden color of the chicken, you will find these dish most pleasing to enjoy!