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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:
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(9)
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PREP TIME
10 Min
COOK TIME
40 Min
READY IN
50 Min
SERVINGS
(
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)
Servings
US
METRIC
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
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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
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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...
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Reviewed on Jan. 30, 2008 by
kristen m
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kristen m
Jan. 30, 2008
Delicious! But I had to make a few of my own changes to get there. I left out the oil and used much less cream (extra chicken stock for liquid). I used yellow bell pepper instead of red & green, and seasoned with extra lime, sea salt, and cilantro and a small bit of honey at the end. My husband loved it!
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1 user found this review helpful
Delicious! But I had to make a few of my own changes to get there. I left out the oil and used...
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Reviewed on Jan. 7, 2008 by Heathal
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Heathal
Jan. 7, 2008
I love this recipe! My husband and I have been making this for over a year and it is our favorite. It is delicious over rice or pasta. Unless you love heavy cream, I would recommend using about 2/3 the recipe amounts. For tequila lovers, use up to two times the recipe amounts for stock and tequila. It is also much quicker to put the chicken in one skillet and the veggies in another so you can cook them at the same time. A pinch of cayenne also makes a great addition.
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1 user found this review helpful
I love this recipe! My husband and I have been making this for over a year and it is our...
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Reviewed on Nov. 30, 2007 by
Daniel
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Daniel
Nov. 30, 2007
This recipe is excellent; it's a winner. I've prepared this recipe on three occasions and every time, I've received raved reviews from my girlfriend, friends and parents. A photo of this great recipe needs to be included for visual effect.
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1 user found this review helpful
This recipe is excellent; it's a winner. I've prepared this recipe on three occasions and...
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Reviewed on Jan. 12, 2005 by JOHNNYRINGO
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JOHNNYRINGO
Jan. 12, 2005
I used bourbon instead of tequila because I didn't have any. I served it over mashed taties and it was good. It needed some more flavor though, I'm not sure what. I would double the jalapenos though; I couldn't even taste them. I will make it again but try some modifications.
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1 user found this review helpful
I used bourbon instead of tequila because I didn't have any. I served it over mashed taties...
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Reviewed on Apr. 8, 2004 by
EDUNCAN02
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EDUNCAN02
Apr. 8, 2004
This was really good - I just made it with rice and am completely stuffed. I used a shredded mexican blend instead of romano and doubled the tequila paste. I have to admit, while this was rich and delicious, the tequila paste I didn't taste much - next time I might I make some modifications. Delicious start though!
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1 user found this review helpful
This was really good - I just made it with rice and am completely stuffed. I used a shredded...
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Reviewed on Jan. 22, 2008 by
Carol
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Carol
Jan. 22, 2008
Even my picky son likes this one. It took me 30 minutes to thicken the sauce, but it turned out great. Served with Mexican rice and corn.
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Even my picky son likes this one. It took me 30 minutes to thicken the sauce, but it turned...
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Reviewed on Dec. 18, 2007 by
Cookin' Realtor
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Cookin' Realtor
Dec. 18, 2007
Whew! Can I say YUM!!!!! Served this dish over rice, it is a keeper.
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Whew! Can I say YUM!!!!! Served this dish over rice, it is a keeper.
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Reviewed on Jan. 20, 2005 by CHEFKELL
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CHEFKELL
Jan. 20, 2005
This is good stuff! Although it took me about 45 minutes to cook the sauce down to a paste. I added fresh ground pepper and a little cumin. Omitted the green and red peppers. Served it with spaghetti. Delicious!
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This is good stuff! Although it took me about 45 minutes to cook the sauce down to a paste. I...
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