Tequila Chicken
This fabulous low sodium recipe has been in the vault collecting dust for almost 15 years. WHY? The simple answer is lethargy. When I moved out of my parents’ house (leaving their free and convenient liquor stock behind), I just stopped making it. Tequila ranks really low on my list of favorite boozes, so I never keep it on hand. Yesterday while talking with friends, I casually mentioned the dish and was immediately offered my missing ingredient. Many thanks Lori and Joel. OLE!
Serves 4.
SODIUM CONTENT: 120 mg per serving
INGREDIENTS
4 boneless skinless chicken breasts
MARINADE:
1/2 c. (4 oz.) tequila
1 c. Roses Sweetened Lime Juice (stocked near cocktail mixes at most supermarkets)
1/4 c. vegetable oil
2 cloves garlic, chopped
2 T. chopped fresh cilantro or 1 T. dried cilantro
1/2 t. freshly ground black pepper
1/2 t. ground coriander
1/2 t. ground cumin
SAUTEED VEGGIES:
2 T. vegetable oil
1 medium green bell pepper, cored, seeded and diced
1 medium red bell pepper, cored, seeded and diced
1 medium onion, diced
1 c. sour cream
DIRECTIONS
Measure the marinade ingredients into a large gallon-size zip-top bag, seal and shake well to combine. Add the chicken, seal well, and invert several times. Place in the refrigerator and allow to marinate for at least 6 hours, preferably overnight.
Heat the grill. Once ready, cook chicken until no longer pink but still juicy and tender, about 30 minutes.
While chicken is cooking, make the pepper/onion saute. Heat the 2 T. oil in a saute pan over medium-high. Add the diced onion and peppers and cook, stirring, 5-6 minutes. Remove from heat.
Plate each breast with a fourth of the veggie saute and a 1/4 c. of sour cream, garnished with cilantro if desired. Serve immediately.
[...] Today’s recipe was adapted from Nava Atlas’ American Harvest; a fabulous out-of-print cookbook I’ve borrowed time & again from the library. I love Atlas’ creative approach to vegetarian cooking. Always something new to discover with each recipe, and her drawings are as incredible as her food. In honor of the warmest day we’ve had in a while, I decided first thing this morning we were going to grill. Never mind rain is threatening. I NEED TO SMELL CHARCOAL. This salad is the perfect warm weather side for a BBQ or potluck. It’s different enough to stand out, much lighter than the usual bevy of mayo-laden whatsits, and it tastes great. I’ve used chopped cilantro because I LOVE the stuff, but if you don’t, substitute fresh parsley instead. The combination of meaty pinto beans, scallion, the aforementioned cilantro and the tangy sour cream dressing is a great contrast in flavors. Piquant, subtly creamy, with a palate-refreshing quality that keeps calling me back for another bite. Try serving with Tequila Chicken. [...]