Contrary to popular belief, I do not spend my entire day in the kitchen. To further clarify, some days, I also get lazy. However, that does not mean that the food I make on those days has to taste bad. (There is no excuse for bad tasting food!)
For those days where you feel that you don't want to spend hours making a meal, here is my easy tequila chicken recipe.
I begin with pieces of chicken. Any part of the chicken will do. This time, I had some skinless, boneless breast pieces. They had been pre-cleaned, so there was no extra work. You can create this dish with large pieces of chicken, but I decided to cut them into bite-size pieces.
Next comes a of jar salsa. I like to use "medium", because I like the kick. In any case, I also like to use an authentic style of salsa, as these types usually contain no unnecessary ingredients or additives. So far, so good.
You can't have tequila chicken without the tequila! Generally, I add approximately one shot to the mix, but you could add more or less (depending on your taste and the amount of chicken you're making.) The tequila adds amazing flavour to the dish, while tenderizing the meat at the same time.
Simply add all of the ingredients to a pot, cover and simmer until the chicken is cooked. Just make sure to cover the chicken fully in the salsa. Depending on the thickness of the salsa, you may need to add some additional water. During the cooking process, the salsa will have turned into a thick and flavourful sauce.
Note: Always remember to cook your chicken thoroughly (to an internal temperature of 182°F).
Serve the tequila chicken with:
- hard or soft tortillas
- in wraps
- with rice, potatoes, pasta or any starch of your choice
- with spaghetti squash, as I did below (For my easy spaghetti squash recipe, click here.)
Now there's an easy, quick and effortless dish!
For those days where you feel that you don't want to spend hours making a meal, here is my easy tequila chicken recipe.
I begin with pieces of chicken. Any part of the chicken will do. This time, I had some skinless, boneless breast pieces. They had been pre-cleaned, so there was no extra work. You can create this dish with large pieces of chicken, but I decided to cut them into bite-size pieces.
Next comes a of jar salsa. I like to use "medium", because I like the kick. In any case, I also like to use an authentic style of salsa, as these types usually contain no unnecessary ingredients or additives. So far, so good.
You can't have tequila chicken without the tequila! Generally, I add approximately one shot to the mix, but you could add more or less (depending on your taste and the amount of chicken you're making.) The tequila adds amazing flavour to the dish, while tenderizing the meat at the same time.
Simply add all of the ingredients to a pot, cover and simmer until the chicken is cooked. Just make sure to cover the chicken fully in the salsa. Depending on the thickness of the salsa, you may need to add some additional water. During the cooking process, the salsa will have turned into a thick and flavourful sauce.
Note: Always remember to cook your chicken thoroughly (to an internal temperature of 182°F).
Serve the tequila chicken with:
- hard or soft tortillas
- in wraps
- with rice, potatoes, pasta or any starch of your choice
- with spaghetti squash, as I did below (For my easy spaghetti squash recipe, click here.)
Now there's an easy, quick and effortless dish!
Asif:
ReplyDeletedo you think i could sustitute Mezcal for the Tequila?
Hi Zia Cathy, I think Mezcal would be a great substitute for Tequlia, since they both are derived from the agave cactus. It actually sounds like it would be quite good! Let me know how it turns out!
ReplyDeleteBy the way, this recipe would go great with fresh, homestyle tortillas. Let me know if you want me to pick some up for you from La Tortilleria!
I certainly will, when i make it (now that i can try it with Mezcal.)
ReplyDelete