This dish is so much more than a dish to me. I ate this time and time again at my favorite restaurant (RIP Sabbaticals) with one of my very best friends too many years ago. We were both obsessed with it. Sadly there is no tequila in the actual dish but we always had it with margs, salted rim please and 8 straws, and I suggest you do the same.
Chicken Tequila
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servings: 3
what you’ll need: cutting board, high sided skillet, mixer, small bowl, measuring spoons and cups, wooden spoon and sturdy spatula.
time to craft: 50-60 minutes
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2 tbsp. olive oil, divided
2 chicken breasts, trimmed and cut into strips
1/2 tbsp. cumin
Salt/ Pepper, to season
1/2 tsp. cheyenne
1/2 tsp. chili powder
1 1/2 tbsp. adobo
1/2 c. onion
3 garlic cloves, minced
8 oz tomato, canned and diced (reserve some of the liquid, about 1/3 c.)
2 c. rice, brown
1/3 c. Greek yogurt
1 c. mozzarella, shredded
1/4 c. pickled jalapenos
Cook rice according to package instructions. For extra flavor (I always do this) cook in equal parts water and broth. Chicken or veggie would work best for this recipe.
Season chicken breasts with cumin, salt, pepper, cheyenne, chili powder and adobo.
Heat a high sided skillet on medium high heat, add 1 tbsp olive oil and after a few minutes saute chicken until browned and cooked through, about 15-17 minutes. Remove from pan and set aside. Add remaining oil to hot pan saute onions and garlic until tender and fragrant (be sure to incorporate those lovely brown bits at the bottom of the pan), about 3 minutes. Add canned tomatoes with juice and saute for 2 minutes more. Add cooked chicken, rice, Greek yogurt, jalapenos and stir to combine. Add mozzarella while continually stirring. Season with more salt and pepper to taste, serve and enjoy!