Ingredients Jump to Instructions ↓

  1. 8 boneless, skinless chicken breasts

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon freshly ground black pepper

  4. 5 cloves garlic, minced, divided

  5. 1 jalapeno pepper, chopped

  6. 1/2 cup dry white wine

  7. 1/4 cup chopped fresh cilantro

  8. 3 tablespoons olive oil, divided

  9. 1 tablespoon oregano

  10. 2 teaspoons ground cumin

  11. 1/4 teaspoon dried onion flakes

  12. 1/8 teaspoon red pepper flakes

  13. 1/4 cup gold tequila

  14. 1/4 cup lime juice

  15. 1 (14-ounce) can Mexican style stewed tomatoes with chili peppers lime slices for garnish, optional cilantro sprigs for garnish, optional avocado slices for garnish, optional

  16. 1 cup white rice, cooked according to packaged directions, substituting chicken broth for water

Instructions Jump to Ingredients ↑

  1. In shallow glass dish, place chicken and sprinkle with salt and pepper. In small bowl, make marinade by mixing together garlic, jalapeno, wine, cilantro, 1 tablespoon of the olive oil, oregano, cumin, cayenne pepper, onion flakes and red pepper flakes. Pour marinade over chicken, cover and refrigerate at least 1 hour.

  2. Remove chicken from marinade; drain. In large skillet, place remaining olive oil and heat over medium-high heat. Add remaining garlic and chicken. SautÈ chicken until brown, about 3 minutes on each side; remove from pan. Reduce heat, add tequila and lime juice; deglaze pan with mixture.

  3. Stir in tomatoes and return chicken to pan. Cover and simmer, turning once, until fork can be inserted in chicken with ease and juices run clear, about 6 minutes.

  4. Remove chicken to serving plate. Simmer sauce, uncovered, until reduced by one-third. Pour over chicken. Garnish, if desired, with lime and avocado slices and cilantro sprigs. Serve over rice.


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