Posted on December 8, 2013 by Rosanna
Fiesta Lime Chicken with Salsa Fresca and Mexican Red Rice
I lovethe Fiesta Lime Chicken at Applebee’s. It’s tender, juicy, and flavorful. I’ve been making a copycat version of this signature dish for a while now, andit’s quite good. I’ve even had a few friends request this meal on their birthdays. Broiled chicken is served atop crispy tortilla strips, alongside salsa fresca and Mexican red rice. The chicken is covered with a mildly spicy ranch sauce and melted cheese. Lime slices add some zest.
Applebee’s Fiesta Lime Chicken Marinade
The secret to the moist chicken is the marinade, which consists of teriyaki sauce, garlic, ginger, tequila, liquid smoke, lime juice,salt, and water. The tequila subtly enhances the flavor of the chicken, but is optional. I’ve made the recipe with and without tequila, and both ways turn out great. I like to marinate the chicken for at least 3 to 4 hours; however, you can get away with 1 hour if you’re in a rush.
To make the crispy tortilla strips, brush a few tortillaswith oil,then sprinkle them with salt and pepper.Cutinto ¼ in strips using a pizza slicer or chef knife. Bake them in the oven at 450 degrees for about 5 minutes; keep an eye on them, as they burn easily. An alternative to tortilla strips would be crumpled tortilla chips, though I prefer the strips.
Mexican Red Rice
I like to serve the fiesta lime chicken with red rice. Mexican rice transforms ordinary white rice into an aesthetically pleasing and flavorful side dish. The rice is simmered in chicken broth with cumin, oregano, onion, garlic, and tomato paste.
If you want a dessert to round off this meal, try this tres leches cake. It’s the perfect end to a delicious meal!
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Applebee’s Fiesta Lime Chicken Copycat Recipe
Print recipe
| Serves | 4 |
| Meal type | Main Dish |
| Website | Adapted from Food.com |
Get Applebee's copycat recipe: fiesta lime chicken today! The fiesta lime chicken is served atop crispy tortilla strips, with salsa fresca, and red rice.
Ingredients
- 4 boneless skinless chicken breasts
- 2 Cups shredded cheese (cheddar or colby jack)
marinade
- 1 cup water
- 1/3 cup teriyaki sauce
- 1 tablespoon minced garlic
- 1 tablespoon liquid smoke
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1-2 limes (for marinade and additional lime slices for serving)
marinade (Optional)
- 1 tablespoon tequila
sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 Tablespoons salsa (plus additional 1 to 2 cups for serving)
- 1 tablespoon milk
- 1 tablespoon cajun seasoning
- 1/4 teaspoon dried parsley
- 1/4 teaspoon hot sauce
crispy tortilla strips
- 4 tortillas (or 2 cups tortilla chips)
Note
The chickenneeds to marinate at least 1 hour prior to cooking.
Directions
| Marinade | |
| Step 1 | |
| Prepare marinade by mixing together water, teriyaki sauce, juice from 1/2 of a lime, garlic, tequila (if desired), liquid smoke, salt and ginger in shallow bowl or casserole dish. Marinate chicken breasts for at least an hour in mixture, flipping once. | |
| Sauce | |
| Step 2 | |
| Prepare sauce by combining mayonnaise, sour cream, salsa, milk, cajun spice, parsley and hot sauce. Cover and place in refrigerator until needed. | |
| Step 3 | |
| Broil or grill chicken until cooked through. | |
| Crispy tortilla strips | |
| Step 4 | |
| While chicken is cooking, make the crispy tortilla strips. Brush a few tortillas with oil, then sprinkle them with salt and pepper. Cut into ¼ in strips using a pizza slicer or chef knife. Bake them in the oven at 450 degrees for about 5 minutes; keep an eye on them, as they burn easily. An alternative to tortilla strips would be crumpled tortilla chips, though I prefer the strips. | |
| Step 5 | |
| Line a baking sheet with tinfoil. Spoon sauce over chicken breasts; sprinkle on cheese and broil until cheese is melted. | |
| Step 6 | |
| Cut the remaining limes into slices. Divide crispy tortilla strips among 4 plates. Place the chicken on top of the strips. Serve with salsa fresca and lime wedges. This goes great with red rice. | |
Mexican Red Rice
Print recipe
| Serves | 4 |
| Meal type | Side Dish |
| Region | Mexican |
| From magazine | slightly adapted from Everyday Food, June 2010 |
Mexican rice transforms ordinary white rice into an aesthetically pleasing and flavorful side dish. The rice is simmered in chicken broth with cumin, oregano, onion, garlic, and tomato paste.
Ingredients
- 2 Teaspoons vegatable oil
- 1 small white onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tablespoon tomato paste
- 1 cup long-grain white rice
- 1 3/4 Cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- course salt and ground pepper
Directions
| Step 1 | |
| In a medium saucepan, heat vegetable oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to brown around edges, 6 minutes. Add tomato paste and stir to combine. Add long-grain white low-sodium chicken broth, cumin, and dried oregano; season with coarse salt and ground pepper. Bring to a boil; reduce heat to low, cover, and cook until liquid is absorbed, 15 minutes. Remove pan from heat and let rice sit, covered, 5 minutes. Fluff with a fork and serve. | |
