Ingredients:
1 med. clove garlic, minced
1 tablespoon vegetable oil
1 can (8 oz.) tomato sauce
1 large tomato, chopped
1/4 cup chopped onion
1 to 2 tablespoon chopped cilantro or parsley
Grated peel and juice of 1/2 Sunkist lemon
1/4 teaspoon Salt
1 or 2 small fresh serrano or jalapeno chiles or 1/4 cup chopped canned green chiles
1 med. clove garlic, minced
1 tablespoon vegetable oil
1 can (8 oz.) tomato sauce
1 large tomato, chopped
1/4 cup chopped onion
1 to 2 tablespoon chopped cilantro or parsley
Grated peel and juice of 1/2 Sunkist lemon
1/4 teaspoon Salt
1 or 2 small fresh serrano or jalapeno chiles or 1/4 cup chopped canned green chiles
Preparation
Procedure:
In small saucepan, sauté the garlic in oil until tender. Remove from heat and stir in remaining ingredients. Serve at room temperature as a dip with tortilla or corn-chips.
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Sunkist Lemon Chicken and Zucchini
Ingredients:
1 broiler-fryer (about 2-1/2 pounds), cut into serving-size pieces
2 tablespoons vegetable oil
3/4 cup water
1 medium onion, sliced
1 chicken bouillon cube
1/2 teaspoon dried basil leaves, crushed
2 unpeeled medium zucchini, thickly sliced
2 tablespoons cornstarch
Grated peel and juice of 1/2 Sunkist lemon
Sliced or chopped pimientos (optional)
1/2 Sunkist lemon, cut into half-cartwheel slices
Procedure:
In a 10-inch skillet, lightly brown the chicken in the oil, pour off the fat. Add 1/2 cup of the water, onion, bouillon cube, and basil.
Cover and cook over low heat for 30 minutes, add zucchini.
Cover and cook 15 minutes longer, or until chicken and zucchini are tender. Remove chicken to a serving platter and keep warm.
To make the sauce, gradually blend the remaining 1/4 cup of water into the cornstarch, add to ingredients remaining in skillet.
Cook over medium heat, stirring, until thickened.
Add Sunkist lemon peel and juice. Serve the sauce and vegetables over the chicken. Garnish with pimientos and lemon half-cartwheel slices.
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