Mexican Tequila Chicken

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Mexican Tequila Chicken
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
¾ tsp salt
¼ tsp cracked Black pepper
¼ tsp garlic powder
tsp Onion powder
¼ tsp dried thyme
¼ tsp dried parsley
¼ tsp cayenne pepper
tsp sweet paprika
4 boneless, skinless Chicken breasts (halves)
2 Tbsps butter
1 Tbsp olive oil
2 cloves garlic cloves (minced)
1 Tbsp Tequila
2 Tbsps Lime juice
For Vegetable Rice
2 Tbsps olive oil
1 onion (finely chopped)
1 red Bell pepper (rinsed; cored and finely chopped)
1 clove garlic cloves (minced)
2 cups white Long grain rice
3 cups chicken stock
2 Tbsps Tomato paste
1 tsp salt
1 fresh Lime (cut into wedges)
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Pot mit Deckel, 1 Bowl, 1 Hand mixer mit Knethaken, 1 große Skillet mit Deckel, 1 Wooden spoon, 1 Tablespoon, 1 Slotted spoon, 1 weiter Pot

Preparation steps

1.
In a bowl, combine salt, pepper, garlic powder, onion powder, thyme, parsley, cayenne pepper, and paprika. Generously sprinkle the spice mixture on both sides of the chicken breasts.
2.
Heat butter and olive oil in a large heavy skillet, set over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with garlic, tequila and lime juice. Cook 5 more minutes, spooning the sauce over the chicken frequently.
3.
For Vegetable Rice:
4.
In a large skillet, set over medium-high heat, brown the rice in olive oil. Add chopped onions, red peppers and garlic. Cook for about 4 to 5 minutes, stirring frequently, until onions are soft and translucent.
5.
In a saucepan, bring chicken stock to a simmer. Add tomato paste and salt. Add rice mixture to stock and return to a simmer. Cover, reduce heat to low and cook 15 to 20 minutes, or according to the instructions on the rice package. Remove from heat and let sit for 5 minutes.
6.
Divide among plates and serve with lime wedges.