Sunday, March 7, 2010
TEQUILA LIME CHICKEN
My family really loves this chicken. It is Ina’s recipe and I adapted it to use boneless, skinless chicken breasts. I think it would be even better with whole pieces of chicken with skin. I served it this time with our “favorite rice” but I like serving it with roasted carrots and sticky white rice even better.
Tequila Lime Chicken
1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
This is an easy recipe that I grew up eating. It is a homemade rice- a -roni and it is a little kid pleaser.
2-4 cups chicken stock or broth
1 stick butter
1 cup minute rice
1/4-1/2 package of vermicelli noodles, broken up into small pieces
Melt the butter in an electric skillet over medium heat. Add the vermicelli noodles, stir until lightly browned. Add the rice and stir for 30 seconds. Add the broth, about a cup or two at a time. Cover and reduce the heat for about 15 mins, stirring occasionally and adding more broth as it gets absorbed. When the ingredients are soft and fully cooked, serve immediately or keep on warm setting until ready to serve.