Chicken Tequilla Recipe - Cooking Index
1 cup | 237ml | Strong chicken stock |
9 oz | 255g | Whole tomatoes - (undrained) |
3 | Garlic - minced | |
2 | Boneless chicken breasts | |
1/2 cup | 118ml | Tequilla |
1 | Juice from two limes | |
Heavy dash cayenne pepper | ||
1 teaspoon | 5ml | Chili powder |
1 teaspoon | 5ml | Cumin |
1/2 teaspoon | 2.5ml | Coriander |
Salt to taste | ||
Olive oil |
Simmer the chicken breasts in the stock, until tender. Remove and cube. Set aside, reserving stock. Saute' the garlic in olive oil. Add tomatoes (breaking up) and the remaining ingredients; simmer, covered 1/2 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.
Source:
Jeff Smith
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