During this “Polar Vortex” we have been enduring over the past week or two, I have had to be creative with what we had around the house. We always have chicken in the freezer and apparently, we also happen to have a stockpile of tequila….I decided to slow cook the chicken until it was so tender, it fell apart. In order to soak up the great juice, I made some brown basmati rice to serve the chicken over. Here’s a great recipe for a cold winter night!
Ingredients: (Serves two)
For the chicken:
- 1 pound of chicken breasts or tenderloins
- 1 cup of tequila (Cuervo Gold will do just fine)
- 1 cup of chicken broth
- 3 TBSP of olive oil
- 2 white onions, sliced
- 2 TBSP fresh or dried ginger (if fresh, chopped finely)
- salt, to taste
- fresh ground black pepper
For the rice:
- 2 cups of water
- 1 cup of brown basmati rice
- 2 TBSP of salt
First, you will need to season your chicken with salt and pepper. In a medium sauté pan over medium-high heat, sauté the chicken just enough to brown up both sides. Once all of the chicken is cooked, in a medium sauce pot add the olive oil on medium heat. Once the olive oil is at temperature, add the onions and let cook until they start to turn translucent. Next, add back the chicken and add the chicken broth, tequila and ginger. Simmering over low heat, cook until the chicken starts to break apart when stirred. I would advise stirring every ten minutes or so until it’s cooked. Also, test and add salt to taste.
To cook the rice, boil the water. Once boiling add the salt and rice. Cover and simmer for 40 minutes or until all of the water is absorbed click here to find out more. Be sure to stir every now and again to avoid the rice sticking to the pot.