Chicken margarita
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | (to 3.5 lb.) fresh frying ch icken | |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Chile powder |
| Juice of three limes | ||
| 10 | Cloves fresh garlic, finely chopped | |
| 3 | tablespoons | Olive oil |
| ½ | cup | Tequila (white or gold) |
| ½ | cup | Water |
| 1 | Bunch fresh cilantro for gar nish | |
Directions
1. Cut the chicken into serving pieces and remove skin. 2. In a bowl, combine cumin, chile powder, lime juice, garlic and 1 Tbsp of the olive oil. Marinate chicken in this mixture for 20 minutes. 3. In a heavy skillet, heat remaining oil, brown chicken pieces on all
sides. 4. Add marinade, tequila and water. Cover pan and poach gently until
chicken is cooked through, about 25 minutes. Transfer chicken pieces to a platter. Reduce sauce over high heat until of a good consistency and pour over chicken. Garnish with cilantro leaves. 4 servings. Note: This dish goes well with black beans and rice.
Original Post Date: 4 Aug 92 Source: CompuServe Cooks Forum