This terrific recipe for Margarita Chicken was submitted by Carol Jouzaitis of Washington, DC.
8 boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry white wine
3 tablespoons olive oil - divided use
1 tablespoon dried oregano leaves
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon dried onion flakes
1/8 teaspoon red pepper flakes
1/4 cup chopped fresh cilantro
5 garlic cloves, minced - divided use
1 jalapeño pepper, chopped
1 cup white rice, cooked according to package directions, substituting chicken broth for water
1/4 cup gold tequila
1/4 cup lime juice
1 (14-ounce) can Mexican style stewed tomatoes with chili peppers
Lime slices for garnish (optional)
Avocado slices for garnish (optional)
Cilantro sprigs for garnish (optional)
- In shallow glass dish, place chicken and sprinkle with salt and pepper.
- In small bowl, make marinade by mixing together wine, 1 tablespoon of the olive oil, oregano, cumin, cayenne pepper, onion flakes, red pepper flakes, cilantro, 3 cloves of the garlic and jalapeño pepper. Pour marinade over chicken, cover and refrigerate at least 1 hour.
- Prepare rice.
- Remove chicken from marinade; drain.
- In large skillet, place remaining olive oil and heat to medium high temperature. Add remaining garlic and chicken. Sauté chicken about 3 minutes on each side or until brown; remove from pan.
- Reduce heat, add tequila and lime juice; deglaze pan with mixture. Stir in tomatoes and return chicken to pan. Cover and simmer, turning once, about 6 minutes, or until fork can be inserted in chicken with ease. Remove chicken to serving plate.
- Simmer sauce, uncovered, until reduced by one-third. Pour over chicken. Garnish with lime and avocado slices and cilantro sprigs, if desired. Serve over rice.
Makes 8 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.