Texas Style Chicken Tequila

Texas Style Chicken Tequila

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"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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50 m servings 430 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 608 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.
  3. 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.



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 whol...

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,...

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...

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 ...

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 thing...

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 l...

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...

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.

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

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