Tequila chicken with tomatillo sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| JUDI M. PHELPS (BNVX05A) | ||
| MARINADE----- | ||
| ⅓ | cup | Tequila |
| 2 | tablespoons | Fresh cilantro -- minced |
| ⅓ | cup | Chicken broth |
| 1½ | teaspoon | Garlic -- minced |
| ¼ | cup | Fresh lime juice |
| 4 | Chicken breast halves with | |
| ¼ | cup | Olive oil |
| Bone and skin -- each cut | ||
| In | ||
| 2 | tablespoons | Fresh jalapeno peppers |
| Half crosswise | ||
| Minced* | ||
| TOMATILLO SAUCE----- | ||
| 12 | Tomatillos (about 1-1/4 lb) | |
| 1 | cup | Chicken broth |
| Husked, rinsed -- cored and | ||
| 1 | tablespoon | All purpose flour |
| Halved | ||
| 1 | tablespoon | Chopped fresh cilantro |
| 2 | mediums | Fresh jalapeno pepperse |
| ½ | teaspoon | Salt (optional) |
| Halved -- cored and seeded* | ||
Directions
*Wear rubber gloves when slicing and seeding peppers. Mix marinade ingredients in a plastic food bag. Add chicken and close bag, squeezing out as much air as you can. Marinate in refirgerator 4-8 hours turning bag once. TOMATILLO SAUCE: Put tomatillos, jalapenos, tequila, and all but 2 tabl. chicken broth into a medium size saucepan. Cover and cook over medium high heat 4-5 minutes until tomatillos are tender. Stir flour and remaining 2 tabl. broth until smooth. Stir into tomatillo mixture. Add cilantro and salt. Simmer 4-5 minutes over medium low heat, stirring occasionally, until mixture is slightly thickened. Puree in blender or food processor. Remove chicken from marinade. Discard marinade. TO GRILL: Cook chicken 4-6 inches above hot coals for about 15-20 minutes, turning once, until opaque in center when pierced with tip of knife. TO BROIL: Broil 4-5 inches from heat source as directed above. TO SERVE: Pour 1 cup hot Tomatillo Sauce onto serving platter. Arrange chicken on sauce. Serve sauce separately.
Per serving with ⅓ cup sauce: 150 calories, 18 g pro, 4 g car, 6 g fat, 46 mg chol, 438 mg sod Source: Magazine clipping.
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800