About this recipe: Chicken pieces are pan fried in oil, then dressed with lime juice and coriander. For added spiciness, add some finely chopped chillies when the garlic is added.
This was a good recipe. The second time I made it I doubled the garlic and caramelized the lime so I could drizzle it over the chichen just before serving. To caramelize the lime: remove chicken from skillet and add approximately 2 tablespoons sugar and the lime juice. (I used 4 tablespoons lime juice.) Heat at medium, while stirring until sugar has dissolved. Then raise the heat and allow to bubble for 2 minutes. Yum! - 12 Jan 2003 (Review from Allrecipes US | Canada)
some changes: juice of one whole lime, and one whole lemon. used 5 garlic cloves, and next time will use more. didnt cut up chicken, just kept breasts whole. was delicious but next time i will only use 2 Tbsp of olive oil, had a bunch left over that seemed unnecessary taste and calorie wise. husband and company loved this, and was very easy. good stuff, thank you. - 12 Sep 2005 (Review from Allrecipes US | Canada)
This was just great - a simple yet tasty dish that the whole family enjoyed. Because there are so few ingredients, I was expecting a somewhat bland meal, but the combination of cilantro and lime juice really eliminated the need for any other spices. I used quite a bit more garlic than the recipe called for (we're garlic-aholics!), and used pre-cut chicken strips for a super quick meal. Definitely a meal we'll have again and again! - 17 Jul 2002 (Review from Allrecipes US | Canada)