Texas Style Chicken Tequila Food

TEQUILA CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, place 2 tablespoons canola oil, all marinade ingredients, and chicken, and mix thoroughly.
• In a large saute pan, heat 3 tablespoons canola oil over medium-high to high heat. Place the coated chicken breasts in the hot pan and sear on one side until golden brown for about 1 minute. Turn and sear the other side for a few seconds more, and sizzle with the tequila.
• Transfer seared chicken breasts to a lightly greased sheet pan and bake in oven for about 10 minutes until fully cooked.
• Remove chicken from oven and top with the shredded cheese. Place back in the oven for just a minute to melt the cheese and remove. Serve and enjoy!
• Make it Supreme!
• Before serving, top with sour cream, salsa picante, and other vegetables for garnish.

TEQUILA-CHICKEN FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and jalapeño, season with salt and pepper and cook, stirring, 1 minute. Add the chicken broth, lime juice, soy sauce and tequila, bring to a simmer and cook until thickened, 6 to 8 minutes. Stir in the heavy cream and return to a simmer. Stir in the rotisserie chicken and heat through.
• Divide the pasta among 4 bowls. Top with the chicken mixture and cilantro. Serve with the lime wedges.

TEXAS STYLE CHICKEN TEQUILA

Steps:

• 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.
• 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.
• 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.

TEQUILA-ORANGE CHICKEN BREASTS

Steps:

• To make the marinade: combine all the marinade ingredients in a food processor; process until smooth.
• Rinse the chicken breast under cold water; pat dry with paper towels.
• Place chicken in a large heavy-duty plastic zip-lock bag; pour in the marinade.
• Press the air out of the bag and seal tightly.
• Turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-4 hours, turning every now and then.
• Remove the chicken from the bag and reserve the marinade.
• Pour the marinade into a saucepan; bring to a boil over high heat; boil for 1 minute.
• Grill the chicken breasts, skin side down, over Direct Medium heat, for 8-12 minutes or until the meat is firm and the juices run clear, turning and basting with the marinade once halfway through grilling time; serve warm.

TEQUILA WHITE CHICKEN CHILI

Steps:

• Zest 1 of the limes and sprinkle the lime zest over the chicken breast.
• Squeeze all 3 limes, and pour the juice over the chicken breasts.
• Pour the tequila over the chicken and.
• Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
• Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill.
• Turn the chicken breast and grill the second side for 4 minutes.
• Remove the chicken breast from the grill and cut into small cubes.
• Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent.
• Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
• Add beans, chicken,and chicken stock, and bring to a boil.
• Reduce the heat and simmer for 30 minutes.
• Ladle into bowls and serve with cheese, chopped green onions, avocado, and sour cream.

TEQUILA LIME CHICKEN

Steps:

• In a small mixing bowl, muddle cilantro, garlic, cumin and jalapeo until you have a thick paste.
• Add tequila, lime juice, and olive oil.
• Wash the chicken, pat dry and place in a large, heavy-duty resealable plastic food bag, pour the marinade over the chicken in the bag.
• Seal the bag and refrigerate several hours or overnight.
• Prepare a medium-hot charcoal fire.
• Drain the chicken, discarding the marinade. Grill chicken, turning often, until they are slightly charred and cooked through, about 25 minutes.

TEQUILA GRILLED CHICKEN

Steps:

• Rinse chicken and pat dry.
• Arrange in a shallow nonreactive dish.
• Pour mixture of broth, olive oil, tequila, green onions, garlic, lime juice, chili powder, cilantro, salt, cumin and coriander over chicken, turning to coat.
• Marinate, covered with plastic wrap, in refrigerator for 2-3 hours, turning occasionally.
• Drain and discard marinade.
• Grill chicken over medium-hot coals for 4-5 minutes per side or until cooked through.
• Arrange on serving platter and garnish with lime wedges.

TEQUILA-LIME CHICKEN

Steps:

• Place chicken breasts in a plastic bag or a bowl.
• Combine all remaining ingredients in a food processor and process for about 30 seconds until well mixed.
• Reserve one cup of the marinade for basting.
• Pour remaining marinade over the chicken breasts. Marinade in the refrigerator for about an hour.
• Grill the chicken breasts for about 20 minutes over a low-medium grill. Turn frequently and baste liberally with the reserved marinade.
• Serve with your favorite side dishes such as Spanish rice, corn and peppers, and guacamole.
• Or.
• Slice chicken breasts for fajitas and serve with sauteed onions and peppers.