I couldn't figure out what to name this dish. It's not a stew or a stir fry, and is more than chicken in a broth. Jon and I brainstormed over dinner and he thought I should call it "Chicken and Stuff." Hmm, not too appetizing, but it is chicken and lots of stuff!
This recipe is my own creation, inspired by some jalapenos I had to use up, a package of chicken, and my love of spicy, Mexican flavors.
- 2 boneless, skinless chicken breasts
- For chicken: salt, pepper, adobo, chili powder, and flour
- 1/2 sm onion, chopped
- 3 cloves garlic, chopped
- 2 jalapenos, seeded and chopped (I left the ribs in one of them for some extra heat)
- 1 orange pepper, chopped
- 1/4 c tequila
- 1/2 of a 14oz can of diced tomatoes
- 10 oz chicken broth
- Juice from 1/2 of a lime
- 1 sm bunch cilantro, chopped
- Coat chicken in spices and dredge in flour
- Heat 1 tbsp olive oil in a large pan. Add chicken and cook until done - about 5-6 minutes per side. Remove chicken from pan and keep warm.
- Add another tbsp oil to pan; add onions and garlic, saute 1-2 minutes
- Add jalapenos and orange pepper, saute another 1-2 minutes
- Deglaze pan with tequila - lower the heat when you do this so you don't catch it on fire (unless you want to, of course, but I like my kitchen the way it is!). Scrape up brown bits.
- Once tequila has absorbed, add tomatoes. Saute 1-2 minutes.
- Add broth, lime juice, and most of the cilantro; bring to a simmer
- Return chicken to pan and let simmer for 5-10 minutes
Garnish with remaining cilantro and serve over rice (obviously from the picture below I forgot the garnish, but it was a good idea :).
Sometimes when I create something of my own and we are eating it for the first time, Jon and I both agree that it could use one more ingredient, one less ingredient, or we come up with other ways to prepare it.
Not with this dish! It was so flavorful and had just the right amount of kick. I was very happy with how it turned out and wouldn't change a thing.
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