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tequila cilantro chicken broth garlic lime juice chicken breasts halves olive oil jalapeno pepper chicken broth husked flour cilantro jalapeno pepper salt
Viewed: 37 - Published at: 5 years agoIngredients
- 13 cup tequila
- 2 tablespoons cilantro fresh, minced
- 13 cup chicken broth
- 1 1/2 teaspoons garlic minced
- 1/4 cup lime juice
- 4 each chicken breasts halves
- 1/4 cup olive oil
- 2 tablespoons jalapeno pepper fresh
- 12 ea tomatillos
- 1 cup chicken broth husked, rinsed cored
- 1 tablespoon flour, all-purpose
- 1 tablespoon cilantro fresh, chopped
- 2 medium jalapeno pepper fresh
- 1/2 teaspoon salt optional
Method
- *Wear rubber gloves when slicing and seeding peppers.
- Mix marinade ingredients in a plastic food bag.
- Add chicken and close bag, squeezing out as much air as you can.
- Marinate in refirgerator 4 to 8 hours turning bag once.
- TOMATILLO SAUCE: Put tomatillos, jalapenos, tequila, and all but 2 tabl.
- chicken broth into a medium size saucepan.
- Cover and cook over medium high heat 4 to 5 minutes until tomatillos are tender.
- Stir flour and remaining 2 tabl.
- broth until smooth.
- Stir into tomatillo mixture.
- Add cilantro and salt.
- Simmer 4 to 5 minutes over medium low heat, stirring occasionally, until mixture is slightly thickened.
- Puree in blender or food processor.
- Remove chicken from marinade.
- Discard marinade.
- TO GRILL: Cook chicken 4 to 6 inches above hot coals for about 15 to 20 minutes, turning once, until opaque in center when pierced with tip of knife.
- TO BROIL: Broil 4 to 5 inches from heat source as directed above.
- TO SERVE: Pour 1 cup hot Tomatillo Sauce onto serving platter.
- Arrange chicken on sauce.
- Serve sauce separately.
