1 stick butter or margarine
About 3 pounds bone-in chicken parts, skinned
1 teaspoon salt
1 teaspoon freshly ground pepper
One-quarter teaspoon paprika
1 large onion, thinly sliced
3 to 4 cloves garlic, crushed
One-quarter cup Key lime juice
Melt butter over medium heat in large frying pan with cover. Add chicken and cook until light brown on all sides. Sprinkle with salt, pepper and paprika. Add onion and garlic. Cook, stirring occasionally, for 5 minutes. Pour lime juice over chicken. Cover and simmer 25 minutes, until fork can be inserted with ease and juices run clear. Remove cover and cook a few minutes longer until chicken is a golden color. Makes 4 servings.
Per serving: 385 calories (58 percent from fat), 24.9 g fat (14.8 g saturated,7.1 monounsaturated), 148 mg cholesterol, 34.9 g protein, 4.9 g carbohydrates, 0.8 g fiber, 913 mg sodium.
Found in a 1984 Key West cookbook titled "Margaritaville" (VIP). It is credited to Brenda Vidal and described as a "state finalist winner."
© 2002, The Miami Herald.
Distributed by Knight Ridder/Tribune Information Services.
