RCI-ND.002.0030.001
Chicken tequila
by Mongol This is one of my signature dishes. The was a time when I couldn't visit my parents without being asked to make this!
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- pasta (Personal Favorites: Cavatappi1 poundFarfalle, Penne, Rotini)
- unsalted butter3 tablespoonsdivided
- 2 tablespoons
- 2 tablespoons
- chicken stock (homemade1/2 cupif you've got it)
- tequila (nothing too fancy1/4 cupI usually use an unaged silver tequila, or "tequila plata", but you can use whatever tequila you have lying around)
- lime juice (freshly squeezed is best3 tablespoonsbut I've been known you get my juice from a bottle from time to time)
- 3 tablespoons
- skinless4 unitboneless chicken breast halves - cut into cubes
- 1 tablespoon
- onion1/4 mediumthinly sliced
- red bell pepper1/2 mediumthinly sliced
- green bell pepper1 mediumthinly sliced
- mushrooms8-12 ozsliced
- 1 1/2 cups
- 1/4 cup
- 1/3 cup
Method
1
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain and set aside.
2
Cut the boneless chicken breast halves into bite-sized cubes and season lightly with salt and pepper.
3
Heat 1 tablespoon of cooking oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat until the butter is melted and foaming.
2 minutes
4
Add the chicken cubes to the hot skillet and cook until golden brown on all sides, about 4-5 minutes; transfer to a plate and set aside.
5
Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet, then add the chopped garlic, diced jalapeno, onion, red bell pepper, green bell pepper, and sliced mushrooms; sauté until vegetables are softened, about 5-7 minutes.
6 minutes
6
Carefully pour in the tequila and lime juice, scraping up any browned bits from the bottom of the skillet; let the liquid reduce slightly for about 2 minutes.
2 minutes
7
Stir in the chicken stock and soy sauce, then return the cooked chicken to the skillet and bring the mixture to a gentle simmer.
2 minutes
8
Reduce heat to low and slowly pour in the heavy cream, stirring constantly until the sauce is smooth and creamy.
9
Simmer the chicken and sauce for 8-10 minutes, allowing the flavors to meld while ensuring the chicken is heated through.
9 minutes
10
Toss the drained pasta with the chicken tequila sauce until evenly coated.
11
Divide the pasta among serving bowls or plates, then sprinkle with fresh cilantro and grated Romano cheese before serving.