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Texas Style Chicken Tequila

SUBMITTED BY: BRENDA BROADWAY PHOTO BY: Em

"This dish is colorful and the ingredients prepared ahead of time. Your family and friends will love this recipe! Note: the most time consuming part of this recipe is making the paste for the sauce (it gives an unique flavor and is worth the effort). The paste can be made ahead of time and stored in the fridge. Bring to room temperature before adding to the sauce. Serve with your favorite noodles (1b of dry) or with mashed potatoes (5 medium.)"

RECIPE RATING:

Read Reviews (9)

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PREP TIME	10 Min
COOK TIME	40 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons unsalted butter, divided
2 tablespoons chopped garlic
2 tablespoons finely chopped jalapeno pepper
1/2 cup chicken stock
1/4 cup tequila
3 tablespoons lime juice
3 tablespoons soy sauce
4 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon cooking oil
1/4 medium onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream
1/4 cup chopped fresh cilantro
1/3 cup freshly grated Romano cheese

DIRECTIONS

Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft. Pour in chicken stock, tequila, and lime juice. Bring to a boil, then lower the heat and simmer until the mixture is reduced to a paste, about 15 minutes. Stir occasionally to make sure it is not sticking.
While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it. Melt remaining butter in a skillet, and saute the onion, red bell pepper and green bell pepper until soft. Remove vegetables, and set aside.
Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned. Pour in the sauce and heavy cream, and add the peppers. Bring to a boil, and simmer until chicken is cooked through, about 5 minutes. Remove from heat, and stir in Romano cheese and cilantro. Taste and adjust seasonings if desired. Serve immediately.

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REVIEWS

Reviewed on Mar. 18, 2008 by Em

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Em
Mar. 18, 2008

This is a good recipe but it would be blend if followed exactly. So, here are the changes I made: (1) Use cooking spray. Butter would be too heavy and the leftover is greasy. (2) Marinated whole chicken breasts with 3tbsp each of soy sauce, lime juice, and tequila for overnight. To make the paste (made a day ahead): (3) Doubled the amount of the ingredients for the paste (I actually shopped 2 jalapeno peppers myself!). (4) Also added ~2/3 cup finely chopped cilantro. Sauté the garlic, jalapeno and cilantro together then added the chicken stock, tequila and lime juice (doubled the volume of the liquids too) and simmer to a paste (took ~40min). (5) Drained marinate and brown the whole chicken breasts. Removed the chicken breasts from pan, let cool slightly then tear to strips about the width of 2-fingers. This gave a much better texture than cubed. (6) Because I didn’t think the flavor would be enough with just the paste so in a small saucepan, I reduced 1 cup of chicken stock with 1/2 cup of tequila, 3 tbsp of lime juice, 1tbsp of soy sauce to ~1/2 the volume. I think in the future, I would use more tequila, stock and lime for the paste and eliminate this step. (7) Sautéed the pepper slices for 1 minute and remove from pan (don’t over cook). (8) Sautéed the onion slices then mix in the chicken strips. Sprinkled a pinch of flour (to absorb grease). Mix well. (9) Mixed ~1tsp of arrowroot starch (or any thickener) with ~3/4~1cup of half-&-half, then added to the chicken/onion mi

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2 users found this review helpful

This is a good recipe but it would be blend if followed exactly. So, here are the changes I... MORE

Reviewed on Jan. 30, 2008 by kristen m

Delicious! But I had to make a few of my own changes to get there. I left out the oil and used... MORE

Reviewed on Jan. 7, 2008 by Heathal

I love this recipe! My husband and I have been making this for over a year and it is our... MORE

Reviewed on Nov. 30, 2007 by Daniel

This recipe is excellent; it's a winner. I've prepared this recipe on three occasions and... MORE

Reviewed on Jan. 12, 2005 by JOHNNYRINGO

I used bourbon instead of tequila because I didn't have any. I served it over mashed taties... MORE

Reviewed on Apr. 8, 2004 by EDUNCAN02

This was really good - I just made it with rice and am completely stuffed. I used a shredded... MORE

Reviewed on Jan. 22, 2008 by Carol

Even my picky son likes this one. It took me 30 minutes to thicken the sauce, but it turned... MORE

Reviewed on Dec. 18, 2007 by Cookin' Realtor

Whew! Can I say YUM!!!!! Served this dish over rice, it is a keeper. MORE

Reviewed on Jan. 20, 2005 by CHEFKELL

This is good stuff! Although it took me about 45 minutes to cook the sauce down to a paste. I... MORE

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