Chicken Tequilla
Yield
2 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chicken broth
|
|
| 9 | ounces |
tomatoes
whole |
|
| 3 | each |
garlic cloves
minced |
|
| 2 | each |
chicken breasts
boneless |
|
| ½ | cup |
tequila
|
* |
| ½ | cup |
lime juice
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| ½ | teaspoon |
coriander
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chicken broth
|
|
| 260.1 | ml/g |
tomatoes
whole |
|
| 3 | each |
garlic cloves
minced |
|
| 2 | each |
chicken breasts
boneless |
|
| 118 | ml |
tequila
|
* |
| 118 | ml |
lime juice
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 2.5 | ml |
coriander
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
olive oil
|
*
|
Directions
Simmer the chicken breasts in the stock, until tender.
Remove and cube.
Set aside, reserving stock. Sauté the garlic in olive oil.
Add tomatoes and the remaining ingredients, simmer, covered ½ hour.
Add chicken and re-heat. Toss with cooked noodles.
If sauce becomes too thick, add the chicken stock.
Sprinkle with Parmesan cheese and garnish with fresh basil or parsley leaves.
