Recipe by BRENDA BROADWAY
"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.)"
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unsalted butter, divided
finely chopped jalapeno pepper
skinless, boneless chicken breast halves - cut into cubes
onion, thinly sliced
red bell pepper, thinly sliced
green bell pepper, thinly sliced
1 1/2 cups
chopped fresh cilantro
freshly grated Romano cheese
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
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.
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!
Great dish. I used green bell pepper, and white onion. Instead of using heavy cream I doubled the chicken broth. I also added green chile and used corn starch to thicken once the flavors cooked in. This one is a winner!
Update to my previous review! Ok, I've done this dish now four times and it has to be in my top 3 chicken dishes I've prepared so far from this great website. It's sooooo tasty! To make things more interesting, I doubled the amount of tequila! Other than that, I followed the recipe as instructed and it turned out absolutely great. As a side-dish, I cooked the Mexican sour cream rice and it's a great combination...along with savory deviled eggs! An absolute winner of a combination and dish! Kudos to Brenda, the author of this great chicken recipe!
This was soo good! I made a few substitutions though, I used tequila sunrise (a gift I will never drink) and I left out the cheese mostly because I forgot. Served over rice. It was such a nice light meal and I'm sure the orange changed it alot but this will be made many many times
We make this all the time! Grill the chicken- it is really good this way. We like to add a whole onion-it is not too intense, just adds more veggies. you can add whatever color peppers suit your fancy. Penne pasta is our favorite to pair w/ this. ENJOY
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Style Chicken Tequila
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 430
** Calories from Fat: 296
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