Chicken tequila - Revision history

You ate my cat: Undo revision 13221 by Epynevadyr (Talk) - Reverse vandalism

2010-11-18T15:05:40Z

Undo revision 13221 by Epynevadyr (Talk) - Reverse vandalism

Epynevadyr at 23:29, 17 November 2010

2010-11-17T23:29:43Z

Mongol at 03:27, 11 May 2007

2007-05-11T03:27:00Z

Mongol at 00:13, 11 May 2007

2007-05-11T00:13:04Z

Mongol at 19:16, 13 March 2007

2007-03-13T19:16:51Z

Mongol: /* Procedure */

2007-03-13T15:32:49Z

Procedure

Mongol: ingredient notes

2007-03-13T15:31:41Z

ingredient notes

Mongol at 15:17, 13 March 2007

2007-03-13T15:17:04Z

Mongol at 15:13, 13 March 2007

2007-03-13T15:13:08Z

New page

by [[:category:Mongol's Recipes|Mongol]]

This is one of my signature dishes. The next time I make this, I'll be sure to take pictures.

==Ingredients==
For 6 servings, you will need:

* 1 pound pasta (Personal Favorites: Cavatappi, Farfalle, Penne, Rotini)
* 3 tablespoons unsalted butter, divided
* 2 tablespoons chopped garlic
* 2 tablespoons finely chopped jalapeno pepper
* 1/2 cup chicken stock
* 1/4 cup tequila
* 3 tablespoons lime juice
* 3 tablespoons soy sauce
* 4 skinless, boneless chicken breast halves - cut into cubes
* 1 tablespoon cooking oil
* 1/4 medium onion, thinly sliced
* 1/2 medium red bell pepper, thinly sliced
* 1 medium green bell pepper, thinly sliced
* 1 1/2 cups heavy cream
* 1/4 cup chopped fresh cilantro
* 1/3 cup freshly grated Romano cheese

Usually, I will double the recipe because this stuff is even better the next day.

==Procedure==
* Cook pasta in salted water until al dente. Drain and set aside.
* Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft. Pour in chicken stock, tequila, and lime juice. Bring to a boil, then lower the heat and simmer until the mixture is reduced to a paste, about 15 minutes. Stir occasionally to make sure it is not sticking. Note - The 15 minutes that the paste cooks is not a strict time requirement. I usually just cook the paste until I'm ready to incorporate it into the rest of the dish. This is sometimes more and sometimes less than the 15 minutes.
* While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it. Melt remaining butter in a skillet, and saute the onion, red bell pepper and green bell pepper until soft. Remove vegetables, and set aside.
* Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned. Pour in the sauce and heavy cream, and add the peppers and onions. Bring to a boil, and simmer until chicken is cooked through, about 5 minutes. Remove from heat, and stir in Romano cheese and cilantro. Taste and adjust seasonings if desired. Serve immediately over cooked pasta.

[[Category:Alcohol]][[Category:Chicken]][[Category:Pasta]][[Category:Mongol's Recipes]]

@@ Line 3: / Line 3: @@
 This is one of my signature dishes.  The was a time when I couldn't visit my parents without being asked to make this!
->==Ingredients==
+==Ingredients==
 [[image:Chickentequila01.JPG]]
@@ Line 13: / Line 13: @@
 * 2 tablespoons finely chopped jalapeno pepper
 * 1/2 cup chicken stock (homemade, if you've got it)
-* 1/4 cup tequila (nothing too fancy, I usually use an unaged silver tequila, or &quot;tequila plata&quot;, but you can use whatever tequila you have lying around)
+* 1/4 cup tequila (nothing too fancy, I usually use an unaged silver tequila, or "tequila plata", but you can use whatever tequila you have lying around)
 * 3 tablespoons lime juice (freshly squeezed is best, but I've been known you get my juice from a bottle from time to time)
 * 3 tablespoons soy sauce
@@ Line 27: / Line 27: @@
 Usually, I will double the recipe because this stuff is even better the next day.
 ==Procedure==

@@ Line 3: / Line 3: @@
 This is one of my signature dishes.  The was a time when I couldn't visit my parents without being asked to make this!
-==Ingredients==
+>==Ingredients==
 [[image:Chickentequila01.JPG]]
@@ Line 13: / Line 13: @@
 * 2 tablespoons finely chopped jalapeno pepper
 * 1/2 cup chicken stock (homemade, if you've got it)
-* 1/4 cup tequila (nothing too fancy, I usually use an unaged silver tequila, or "tequila plata", but you can use whatever tequila you have lying around)
+* 1/4 cup tequila (nothing too fancy, I usually use an unaged silver tequila, or &quot;tequila plata&quot;, but you can use whatever tequila you have lying around)
 * 3 tablespoons lime juice (freshly squeezed is best, but I've been known you get my juice from a bottle from time to time)
 * 3 tablespoons soy sauce
@@ Line 27: / Line 27: @@
 Usually, I will double the recipe because this stuff is even better the next day.
 ==Procedure==

@@ Line 1: / Line 1: @@
 by [[:category:Mongol's Recipes|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!  The next time I make it, I'll be sure to take pictures.
+This is one of my signature dishes.  The was a time when I couldn't visit my parents without being asked to make this!
 ==Ingredients==

← Older revision		Revision as of 19:16, 13 March 2007
Line 31:		Line 31:
	* Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned. Pour in the sauce and heavy cream, and add the peppers and onions. Bring to a boil, and simmer until chicken is cooked through, about 5 minutes. Remove from heat, and stir in Romano cheese and cilantro. Taste and adjust seasonings if desired. Serve immediately over cooked pasta.		* Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned. Pour in the sauce and heavy cream, and add the peppers and onions. Bring to a boil, and simmer until chicken is cooked through, about 5 minutes. Remove from heat, and stir in Romano cheese and cilantro. Taste and adjust seasonings if desired. Serve immediately over cooked pasta.

−	[[Category:Alcohol]][[Category:Chicken]][[Category:Pasta]][[Category:Mongol's Recipes]]	+	[[Category:Alcohol]][[Category:Chicken]][[Category:Pasta]][[Category:Main Course]][[Category:Dinner]][[Category:Mongol's Recipes]]

@@ Line 4: / Line 4: @@
 ==Ingredients==
 For 6 servings, you will need:
@@ Line 18: / Line 20: @@
 * 1/4 medium onion, thinly sliced
 * 1/2 medium red bell pepper, thinly sliced
 * 1 medium green bell pepper, thinly sliced
 * 1 1/2 cups heavy cream
 * 1/4 cup chopped fresh cilantro
@@ Line 27: / Line 30: @@
 ==Procedure==
 * Cook pasta in salted water until al dente.  Drain and set aside.
-* Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft. Pour in chicken stock, tequila, and lime juice. Bring to a boil, then lower the heat and simmer until the mixture is reduced to a paste, about 15 minutes. Stir occasionally to make sure it is not sticking.  The 15 minutes that the sauce cooks is not a strict time requirement.  I usually just cook the sauce until I'm ready to incorporate it into the rest of the dish.  This is sometimes more and sometimes less than the 15 minutes.
+[[image:Chickentequila02.JPG]]
-* While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it. Melt remaining butter in a skillet, and saute the onion, red bell pepper and green bell pepper until soft. Remove vegetables, and set aside.
+* Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft.
-* Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned. Pour in the sauce and heavy cream, and add the peppers and onions. Bring to a boil, and simmer until chicken is cooked through, about 5 minutes. Remove from heat, and stir in Romano cheese and cilantro. Taste and adjust seasonings if desired. Serve immediately over cooked pasta.
+[[image:Chickentequila04.JPG]]
 [[Category:Alcohol]][[Category:Chicken]][[Category:Pasta]][[Category:Main Course]][[Category:Dinner]][[Category:Mongol's Recipes]]