Texas Style Chicken Tequila
PREP TIME 10 Min
COOK TIME 40 Min
READY IN 50 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
3 tablespoons unsalted butter, divided
2 tablespoons chopped garlic
2 tablespoons finely chopped jalapeno pepper
1/2 cup chicken stock
1/4 cup tequila
3 tablespoons lime juice
3 tablespoons soy sauce
4 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon cooking oil
1/4 medium onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream
1/4 cup chopped fresh cilantro
1/3 cup freshly grated Romano cheese
Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and sauté 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.
While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it. Melt remaining butter in a skillet, and sauté the onion, red bell pepper and green bell pepper until soft. Remove vegetables, and set aside.
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.