SKL: Tequila Chicken
Source of Recipe
"The New York Times Chicken Cookbook," Edited by Linda Amster. Recipe by Florence Fabricant
2 tablespoons extra-virgin olive oil
1 frying chicken -- cut up and patted dry
1 medium red onion -- chopped
1 small sweet red pepper -- seeded and chopped
1 jalapeno pepper -- seeded and chopped
1 tablespoon pine nuts
1 teaspoon chili powder -- or to taste
1 cup fresh tomatoes -- finely chopped*
1/2 cup silver tequila
juice of 1 lime
salt -- to taste
freshly ground pepper -- to taste
1 cup black beans -- cooked and rinsed
2 tablespoons cilantro -- chopped
*Canned tomatoes may be used here if fresh are not available.
Heat the oil in a large, heavy ovenproof skillet. Add the chicken pieces and cook over high heat until nicely browned. Do not crowd the chicken pieces in the pan and remove them as they brown.
Lower heat, add the onion and red pepper and saute until tender. Add the jalapeno and pine nuts and saute for a minute or so, then stir in the chili powder. Add the tomatoes, tequila, and lime juice.
Return the chicken to the pan along with any juices that may have been released by the chicken as it cooled. Baste with the pan juices and season with salt and pepper.
Cover and cook 40 minutes. Fold in the black beans and heat thoroughly. Sprinkle with cilantro and serve.
Yield: 4 servings
Categories: Alcohol, Chicken
Typed for you by Judi Mae Phelps.
|
|
member logon
