Chicken Margarita with Tequlia~ A Family Favorite



This is a new take on the whole tequila and chicken combination. Actually it was my hubby's brain child. The idea came about the other night because I wanted to make my chicken Picatta but was out of wine, so Mr. Rosemary Lane suggested I use tequila instead. To be honest the whole idea of chicken plus tequila in a dish totally peaked my interest, so I began to Google chicken and tequila recipes. While I found a few recipes I liked, for some reason the combos I came across were not completely working for me with regard to ingredients. In my head I had the notion of tomatoes and fresh mozzarella for this dish. So I created a new recipe to reflect my taste and ideas.

Ingredients:

1/2 c. fresh cilantro, chopped
3 cloves of garlic, minced
1 jalapeno pepper, minced
2 T butter
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 small red onion, chopped
3/4 c. chicken broth
4 T tequila
3 T lime juice
1 15 oz can diced tomatoes, un-drained
1 1/2 lb boneless skinless chicken breast
cumin, garlic and onion powder for seasoning
1/2 cup half-n-half
dash of black pepper
10 oz. fettuccine
Fresh mozzarella sliced or
cubed into small pieces

Place a pot on the stove with salted water and heat to a boil for pasta. In a deep saucepan saute the cilantro, garlic and jalapeno in 2 T of melted butter for about 3 minutes. Add the broth, tequila and lime juice and cook for another 5-8 minutes or until the mixture is reduced by half. Then you can go ahead and add the bell peppers and onion and saute until the vegetables become soft. In the meantime add the fettuccine to boiling water and cook according to package directions for pasta to be done al dante.

To prepare the chicken just rinse and pat it dry, then pound it down flat. Season the meat with a little cumin, onion and garlic powder, plus salt and pepper. I like my meat grilled so I cooked the breast on my Foreman grill, but you can also grill it on a conventional grill, just don't overcook or you will loose too much of the meat's juice. When the chicken has cooled some, cut it into bite size cube pieces.

Once vegetables are soft add the cubed chicken and cook through. Add the tomatoes and cook for 3 minutes and then stir in the half-n-half and heat through. When the sauce thickens toss with the pasta and mozzarella, season with pepper and then serve immediately. Garnish with more cilantro.

This was well received by both Mr. Rosemary Lane and the kiddies. It is pretty easy...most of the work is in the preparation of the vegetables with regard to all the chopping and that can be done well ahead of time.

Serve it with your favorite margarita and enjoy!

The weather is finally getting nice in our little part of the world, so I'm hoping to be able to attack some of my furniture projects I have sitting in the garage. I also need to finalize a color for our master bedroom redo along with getting myself out to the yard and garage sales which are beginning to pop up. 

Spring is in the air!
XO
Sharing this post over at these blog link parties...

5 comments:

  1. This sounds delicious, Barbara...a nice Mexican recipe with a bite! I have to try it!

    XO,
    Jane

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  2. That sounds really good, Barbara. I bet it was delicious- xo Diana

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  3. Barbara, this sounds so delicious! I've been looking for some new recipes to try and this one is fitting the bill. Thank you for sharing and thank you for the visit and sweet comment at The Dedicated House. It means the world. Would love to invite you to share this recipe at my Make it Pretty Monday party. Here's the link if you want to check it out: http://thededicatedhouse.blogspot.com/2013/04/make-it-pretty-monday-week-44.html Have a happy week. Toodles, Kathryn @TheDedicatedHouse

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  4. Now this has MY interest peaked! Looks amazingly good. Thanks for linking up.
    p

    ReplyDelete

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