Chicken tequilla *** (fgkg27a)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Strong chicken stock |
| 9 | ounces | Whole tomatoes (undrained) |
| 3 | eaches | Cloves garlic; minced |
| 2 | eaches | Boneless chicken breasts |
| ½ | cup | Tequilla |
| 1 | each | Juice from two limes |
| 1 | x | Heavy dash cayenne pepper |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Coriander |
| 1 | x | Salt to taste |
| 1 | x | Olive oil |
Directions
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 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. FROM: SHERYL HOUSE
(FGKG27A)