Mexican Tequila Chicken
7,9 / 10
ready in 1 hr 10 min.
- ¾ tsp salt
- ¼ tsp cracked Black pepper
- ¼ tsp garlic powder
- ⅛ tsp Onion powder
- ¼ tsp dried thyme
- ¼ tsp dried parsley
- ¼ tsp cayenne pepper
- ⅛ 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
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
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.
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.
For Vegetable Rice:
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.
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.
Divide among plates and serve with lime wedges.