Sean's "Secret" Recipes Vol. 2
Two posts in one day! Must be a record for me.
Tequila Lime Chicken
12 oz. boneless skinless chicken, breasts or tenders
1/2c. unsifted all-purpose flour
3T. chili powder
1/2t. cumin
1T. garlic powder
1/4t. ground black pepper
pinch salt
2T. cooking oil (I use extra virgin or extra light olive)
1 to 1.5 shot decent-quality tequila (I use Jose Cuervo Gold)
2-3 limes
1 cup cooked rice
Cut chicken into bite-size pieces, set aside. Cut limes in halves, set aside. Heat oil in large skillet over medium heat. Meanwhile, mix together flour, chili powder, cumin, garlic powder, black pepper and salt. When oil is hot, coat chicken pieces in flour mixture (dip them in a bowl of it or shake in a paper bag), then immediately place in skillet. Cook for approximately 5 minutes, turning pieces occasionally to cook all sides. When chicken is fully cooked, add tequila and squeeze limes into skillet. Immediately stir, scraping bottom of skillet to release stuck-on particles. Reduce heat, cook and stir until thickened. Serve over rice. Makes 2-4 servings.
Bonus Tips! If you don't have a shot glass or jigger, 1 shot is approximately 2 tablespoons. To make wonderful sticky rice, set aside the dry amount of rice you want to make (usually about 1/4 cup per serving). Boil water, in the quantity of slightly less than twice the amount of rice, in a saucepan with a tight lid. Immediately add the rice, cover, and reduce heat to low. Cook for 20 minutes, remove from heat, and serve when ready. Do not remove the lid when cooking the rice! Trust that it will be fine when you take it off the burner.
This recipe is one of Liz's favorites. Very spicy and tangy, with a mildly strong tequila flavor. Make sure to stir properly when adding the tequila as it will deglaze the pan. Created 11/2003
Tequila Lime Chicken
12 oz. boneless skinless chicken, breasts or tenders
1/2c. unsifted all-purpose flour
3T. chili powder
1/2t. cumin
1T. garlic powder
1/4t. ground black pepper
pinch salt
2T. cooking oil (I use extra virgin or extra light olive)
1 to 1.5 shot decent-quality tequila (I use Jose Cuervo Gold)
2-3 limes
1 cup cooked rice
Cut chicken into bite-size pieces, set aside. Cut limes in halves, set aside. Heat oil in large skillet over medium heat. Meanwhile, mix together flour, chili powder, cumin, garlic powder, black pepper and salt. When oil is hot, coat chicken pieces in flour mixture (dip them in a bowl of it or shake in a paper bag), then immediately place in skillet. Cook for approximately 5 minutes, turning pieces occasionally to cook all sides. When chicken is fully cooked, add tequila and squeeze limes into skillet. Immediately stir, scraping bottom of skillet to release stuck-on particles. Reduce heat, cook and stir until thickened. Serve over rice. Makes 2-4 servings.
Bonus Tips! If you don't have a shot glass or jigger, 1 shot is approximately 2 tablespoons. To make wonderful sticky rice, set aside the dry amount of rice you want to make (usually about 1/4 cup per serving). Boil water, in the quantity of slightly less than twice the amount of rice, in a saucepan with a tight lid. Immediately add the rice, cover, and reduce heat to low. Cook for 20 minutes, remove from heat, and serve when ready. Do not remove the lid when cooking the rice! Trust that it will be fine when you take it off the burner.
This recipe is one of Liz's favorites. Very spicy and tangy, with a mildly strong tequila flavor. Make sure to stir properly when adding the tequila as it will deglaze the pan. Created 11/2003
posted by Seanicus at
6/22/2005 11:23:00 AM
