Texas Style Chicken Tequila

Texas Style Chicken Tequila
  • 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


  1. 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.
  2. 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.
  3. 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. 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.

03/24/2018
Texas Style Chicken Tequila, recipe PT15M PT1H 5 455 calories

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