Difference between revisions of "Chicken tequila"

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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! The next time I make it, I'll be sure to take pictures.
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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==
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[[image:Chickentequila01.JPG]]
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For 6 servings, you will need:
 
For 6 servings, you will need:
  
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* 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  
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* 1 medium green bell pepper, thinly sliced
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* 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  
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==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.  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.
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[[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 and green bell pepper until soft. Remove vegetables, and set aside.
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* 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 peppers and onions. 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.
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[[image:Chickentequila04.JPG]]
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* 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]]
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* Remove from heat, and stir in Romano cheese and cilantro.
 +
[[image:Chickentequila10.JPG]]
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* Taste and adjust seasonings if desired. Serve immediately over cooked pasta. Enjoy.
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[[image:Chickentequila11.JPG]]
  
[[Category:Alcohol]][[Category:Chicken]][[Category:Pasta]][[Category:Mongol's Recipes]]
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[[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]

Chickentequila01.JPG

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.

Chickentequila02.JPG

  • Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft.

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.

Chickentequila05.JPG

  • While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it.

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.

Chickentequila06.JPGChickentequila07.JPG

  • Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned.

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.

Chickentequila09.JPG

  • Remove from heat, and stir in Romano cheese and cilantro.

Chickentequila10.JPG

  • Taste and adjust seasonings if desired. Serve immediately over cooked pasta. Enjoy.

Chickentequila11.JPG