Wednesday, July 12, 2006

sanTana's Lemon Pollo ...

Sabes que ... there were hobo tales de sanTana hobos when growing up aqui en sanTana ... simon ... all those pinche gente who live next door to St. Bros on McFadden y Standard ... in those apartmentos blanco ... pues before them ... there were orange groves alli ... not pinche necessarily breaking news ... but the hobo tales scared the shit out of us que we had to go witness the hobos ourselves ... so there we went buscando los pinche sanTana hobos ... poco STAND BY ME ...

BUTT we never found a dead head ... nor did we ever run into LA LLORONA ...

Pero sabes que ... while there may have been hobos ... and orange groves no more ... toda via en mi calle there are still ORANGE TREES ... or LEMON TREES ... from the original groves that once cruised and breathed all over the land which stands on Standard/Bishop/McFadden ETC, ETC, ETC ... simon ... these living trees still breath and provide RAZA with firme and tasty fruta ... simon ... every chante on my block has a citrus arbol in front and back ... and probably more like 2 - 4 trees ...

So ... que hago cuando me dan limones ... simon ... I make lemon aid ... fresh OJ ... bitching grapefruit juice ... killer mojitos y tambien home made orange flower agua for my AM GIN FIZZ ... not really eses ... compro el pinche orange agua ... tambien ... I make lemon chicken ...

I love lemon chicken ... so check it out ... try it ... it's easy to the max y you'll like it ...

2 cups fresh lemon juice from a sanTana lemon tree
1 cup extra-virgin olive oil from El Toro Market
1 tbsp. red wine vinegar from El Toro Market
4 cloves de garlic, peeled and minced
dried oregano, which my vecino produces, to taste
Salt and freshly ground black pepper, tambien to taste
A chicken cut up como puedes
un mano lleno de chopped fresh parsley from a sanTana garden

1. Preheat broiler por unos 15 minutes.
2. Be a cool fairy and wisk together lemon juice, oil, vinegar, garlic, and oregano in a bowl que es hecho en Mexico.
3. Place chicken, skin side down, on a baking sheet and broil for 15 minutes. Turn chicken skin side up and broil until skin is crisp and golden and juices run clear, about 15 minutes more.
4. Remove chicken from la estofa and throw in lemon mixture. Return chicken to broiler, skin side up, and broil for 3 minutes. Place chicken on an AZTECA platter.
5. Pour left over juice (AKA pan drippings) into a saucepan, add lemon sauce ... bring to a pinche boil over high heat until thickened ... this takes unos pinche 5 minutes. Stir in parsley, drizzle a little sauce on chicken, and serve remaining sauce on the side. This is pinche killer ...

Ondale ... this goes best with frijoles de la olla ... simon ... sabes por que ... es que the lemon juice gets into an interracial relationship con los frijoles ... and it's firme sabor to the max ...

Corn tortillas slightly toasted from the comal are optional BUTT recommended ... this is perhaps the only dish con frijoles that I won't eat with salsa ...

2 Comments:

At 9:49 AM, Anonymous brotha from anotha motha said...

great recipe

 
At 5:54 PM, Blogger A. said...

a wonderful recipe and post. this part is the best "Be a cool fairy and wisk together lemon juice, oil, vinegar, garlic, and oregano in a bowl que es hecho en Mexico."
you slay me,
Adrienne

 

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