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| Tequila Lime Chicken served with Mexican Rice, Corn Salsa, and Ancho Chile Cream Sauce |
| Yields: 4 servings |
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| INGREDIENTS: TEQUILA LIME CHICKEN |
8 oz tequila
6 oz fresh lime juice
4 oz olive oil
5 cloves of garlic, minced to paste
1/2 C finely chopped cilantro
1/2 t ground black pepper
2 t salt
6 - 8 oz boneless skinless chicken breast
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| INGREDIENTS: CORN SALSA |
8 oz fresh corn kernels
2 oz tequila
1 T finally chopped cilantro
2 oz small diced red onion
2 oz small diced red pepper
2 oz fresh lime juice
to taste salt and pepper
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| METHOD: TEQUILA LIME CHICKEN |
• Combine the tequila, limejuice, and garlic in a mixing bowl.
• Whisk in the oil gradually and finish with salt and pepper and
cilantro.
• Submerge the chicken breast in the marinade (the chicken breast should
be trimmed of any fat and pounded out to ensure even cooking).
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| METHOD: CORN SALSA |
| • Combine all the ingredients in a mixing boil and allow it to sit for 30
minutes before serving. |
| INGREDIENTS: MEXICAN RICE |
1 T olive oil
8 oz medium dice spanish onion
1 T minced garlic
1 1/2 C converted long grain rice
3 C chicken stock
1 T Park chile powder
1 tsp ground cumin
1 jalapeño seeded and minced
1 red pepper
6 oz seeded chopped tomato
4 oz chopped cilantro
to taste salt and pepper
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