I made this recipe recently for a dinner party and everyone really enjoyed it. With a little bit of advance preparation it makes an easy weeknight meal too. I made enough for 8 people but you can half the recipe.
8 boneless skinless chicken breasts, thin cutlets
1/2 cup of freshly squeezed lime juice
1/2 cup of freshly squeezed lemon juice
1/2 cup of tequila
1 tablespoon cilantro
1 teaspoon of chili powder
1 tablespoon freshly minced garlic
Salt and pepper
1 tablespoon olive oil
Heavy skillet that has a lid
1. Put the chicken in a baking dish and cover with all of the other ingredients. Cover the dish with foil and let marinate for about 6 hours in the fridge.
2. Once the meat is marinated: Heat the skillet with the olive oil. When the skillet is very hot, quickly brown the chicken on each side, just a minute or two per side, and remove to a dish until all the chicken is browned. (See below for a picture of my Staub cast iron skillet that I use to brown the chicken, then roast in the oven. Any tightly covered stovetop and oven safe skillet will work.)
4. When all the chicken is browned and removed, add about 1 cup of the marinade to the skillet, scraping up all the browned bits on the bottom of the pan. Heat to boiling, turn off the stove and put the chicken back in the skillet.
5. Cover the skillet and bake in the oven at 375 degrees for 25 minutes.
Yellow Rice
I like Vigo Saffron Yellow Rice. Make rice according to package directions.
While the rice is cooking, heat a skillet with 1 tablespoon of olive oil and add:
1/4 cup finely diced red bell pepper
1/4 cup finely diced onion
1 tablespoon finely minced garlic
Cook these together on low heat until the onions and bell peppers are softened. Set aside until the rice is ready.
When the rice is cooked, stir in the garlic, onions, and bell peppers. At this point the rice is complete. If you want to jazz it up you can add 1/2 cup of black beans, drained and rinsed and a 1/2 cup of corn, drained and rinsed.
Enjoy!
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