Tequila Chicken

    1 hour

    The excellent flavours of tequila and chilli - make this Mexican chicken dish one to remember. This genuine Mexican recipe makes good use of one of the many mild and flavourful Mexican chillies.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 6 

    • 6 chicken breast fillets, skinned
    • 1 teaspoon Herbie's Spices Sea Salt, ground
    • 2 tablespoons butter
    • 4 tablespoons olive oil
    • 3/4 cup tequila
    • 1 tablespoon chopped onion
    • 4 Herbie's Spices Whole Pasilla Chillies
    • 1 clove garlic
    • 2 cups (500ml) chicken stock
    • 1 teaspoon sugar
    • 1 tablespoon cornflour, dissolved in 2 tablespoons water

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Sprinkle chicken with salt. Heat butter and 2 tablespoons oil in pan, add chicken and cook on low for about 20 minutes - do not brown.
    2. Transfer chicken to large saucepan, reserving remaining fat in frying pan. Pour tequila over chicken, ignite, and set aside.
    3. Reheat fat in frying pan and saute the onion, chillies and garlic for 3-4 minutes, stirring occasionally.
    4. Put the frying pan mixture in food processor with 1 cup stock and process lightly so that the ingredients are still coarse.
    5. Heat remaining 2 tablespoons oil in frying pan and add the processed mixture. Cook over medium heat 3 minutes, then add chicken, sugar, remaining stock and tequila, and cornflour mixture.
    6. Lower heat and simmer until sauce thickens, approx 10 minutes and serve.

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