This made for a tasty, light dinner with very fresh flavors. I topped it with a little sour cream for a some creaminess. I can see Matt adding some hot sauce or salsa for extra zing. As good as this was on its own, I think it would even be better wrapped in a tortilla.
Tequila Chicken with Cilantro Lime Rice
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 c tequila (don't bother using the good stuff)
1 T honey
pinch of kosher salt
1/4 t ancho chili powder
2/3 c rice
juice of 1 lime
1/2 t lime zest
2 T chopped fresh cilantro
1/2 T vegetable oil
optional toppings yogurt, salsa, hot sauce
Put the chicken into a small sealable bag. Mix the tequila, honey, salt & chili powder together. Heat in the microwave for about 10 seconds. Stir to mix everything together well. Pour the tequila mixture over the chicken. Seal the bag getting out as much air as possible. Let marinade in the refrigerator for 30 - 60 minutes.
Cook the rice according to the directions adding the lime juice & zest with the water. When finished cooking stir in the cilantro.
When the rice is just about done, heat the vegetable oil in a large skillet or wok over high heat. Add the chicken & the tequila marinade (careful it will splatter). Sauté until the chicken is cooked through & the sauce has cooked down some.
Serve the chicken & sauce over the hot rice with optional toppings.
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