Difference between revisions of "Chicken tequila"
Jump to navigation
Jump to search
(Undo revision 13221 by Epynevadyr (Talk) - Reverse vandalism) |
|||
| (6 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
by [[:category:Mongol's Recipes|Mongol]] | by [[:category:Mongol's Recipes|Mongol]] | ||
| − | This is one of my signature dishes. The was a time when I couldn't visit my parents without being asked to make this! | + | This is one of my signature dishes. The was a time when I couldn't visit my parents without being asked to make this! |
==Ingredients== | ==Ingredients== | ||
| + | [[image:Chickentequila01.JPG]] | ||
| + | |||
For 6 servings, you will need: | For 6 servings, you will need: | ||
| Line 10: | Line 12: | ||
* 2 tablespoons chopped garlic | * 2 tablespoons chopped garlic | ||
* 2 tablespoons finely chopped jalapeno pepper | * 2 tablespoons finely chopped jalapeno pepper | ||
| − | * 1/2 cup chicken stock | + | * 1/2 cup chicken stock (homemade, if you've got it) |
| − | * 1/4 cup tequila | + | * 1/4 cup tequila (nothing too fancy, I usually use an unaged silver tequila, or "tequila plata", but you can use whatever tequila you have lying around) |
| − | * 3 tablespoons lime juice | + | * 3 tablespoons lime juice (freshly squeezed is best, but I've been known you get my juice from a bottle from time to time) |
* 3 tablespoons soy sauce | * 3 tablespoons soy sauce | ||
* 4 skinless, boneless chicken breast halves - cut into cubes | * 4 skinless, boneless chicken breast halves - cut into cubes | ||
| Line 18: | Line 20: | ||
* 1/4 medium onion, thinly sliced | * 1/4 medium onion, thinly sliced | ||
* 1/2 medium red bell pepper, thinly sliced | * 1/2 medium red bell pepper, thinly sliced | ||
| − | * 1 medium green bell pepper, thinly sliced | + | * 1 medium green bell pepper, thinly sliced |
| + | * 8-12 oz mushrooms, sliced | ||
* 1 1/2 cups heavy cream | * 1 1/2 cups heavy cream | ||
* 1/4 cup chopped fresh cilantro | * 1/4 cup chopped fresh cilantro | ||
| Line 27: | Line 30: | ||
==Procedure== | ==Procedure== | ||
* Cook pasta in salted water until al dente. Drain and set aside. | * Cook pasta in salted water until al dente. Drain and set aside. | ||
| − | * Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute 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. | + | [[image:Chickentequila02.JPG]] |
| − | * While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it. Melt remaining butter in a skillet, and saute the onion, red bell pepper | + | * Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft. |
| − | * 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 | + | [[image:Chickentequila04.JPG]] |
| + | * 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. The 15 minutes that the sauce cooks is not a strict time requirement. I usually just cook the sauce until I'm ready to incorporate it into the rest of the dish. This is sometimes more and sometimes less than the 15 minutes. | ||
| + | [[image:Chickentequila05.JPG]] | ||
| + | * While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it. | ||
| + | [[image:Chickentequila03.JPG]] | ||
| + | * Melt remaining butter in a skillet, and saute the onion, red bell pepper, green bell pepper, and mushrooms until soft. Remove vegetables, and set aside. | ||
| + | [[image:Chickentequila06.JPG]][[image:Chickentequila07.JPG]] | ||
| + | * Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned. | ||
| + | [[image:Chickentequila08.JPG]] | ||
| + | * Pour in the sauce and heavy cream, and add the vegetables. Bring to a boil, and simmer until chicken is cooked through, about 5 minutes. | ||
| + | [[image:Chickentequila09.JPG]] | ||
| + | * Remove from heat, and stir in Romano cheese and cilantro. | ||
| + | [[image:Chickentequila10.JPG]] | ||
| + | * Taste and adjust seasonings if desired. Serve immediately over cooked pasta. Enjoy. | ||
| + | [[image:Chickentequila11.JPG]] | ||
| − | [[Category:Alcohol]][[Category:Chicken]][[Category:Pasta]][[Category:Mongol's Recipes]] | + | [[Category:Alcohol]][[Category:Chicken]][[Category:Pasta]][[Category:Main Course]][[Category:Dinner]][[Category:Mongol's Recipes]] |
Latest revision as of 15:05, 18 November 2010
by Mongol
This is one of my signature dishes. The was a time when I couldn't visit my parents without being asked to make this!
Ingredients[edit]
For 6 servings, you will need:
- 1 pound pasta (Personal Favorites: Cavatappi, Farfalle, Penne, Rotini)
- 3 tablespoons unsalted butter, divided
- 2 tablespoons chopped garlic
- 2 tablespoons finely chopped jalapeno pepper
- 1/2 cup chicken stock (homemade, if you've got it)
- 1/4 cup tequila (nothing too fancy, I usually use an unaged silver tequila, or "tequila plata", but you can use whatever tequila you have lying around)
- 3 tablespoons lime juice (freshly squeezed is best, but I've been known you get my juice from a bottle from time to time)
- 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
- 8-12 oz mushrooms, sliced
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh cilantro
- 1/3 cup freshly grated Romano cheese
Usually, I will double the recipe because this stuff is even better the next day.
Procedure[edit]
- Cook pasta in salted water until al dente. Drain and set aside.
- Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute 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. The 15 minutes that the sauce cooks is not a strict time requirement. I usually just cook the sauce until I'm ready to incorporate it into the rest of the dish. This is sometimes more and sometimes less than the 15 minutes.
- While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it.
- Melt remaining butter in a skillet, and saute the onion, red bell pepper, green bell pepper, and mushrooms 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 vegetables. 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 over cooked pasta. Enjoy.
