This tequila lime chicken with rice will be a recipe you will cook over and over! My boyfriend and I often travel to Michigan’s U.P a few times a year, where I photograph all the beauty the U.P has to offer. The best time of year, in my opinion to visit this amazing part of our state is in the fall. The colors of the trees are so surreal. Unlike anything I have seen in the southeast part of the state, where I am from. The colors are so much more vibrant. One of our favorite restaurants up there, called Foggy’s has this amazing tequila lime chicken. We tried Foggy’s a few falls ago for the first time and fell in love with their food. I wanted to recreate it to the best of my ability and I think I came pretty close.
Tequila lime chicken with rice
Ingredients
For Chicken
- Chicken breast
- Garlic powder
- Salt
- Pepper
- Cumin
- Chili powder
- Lime
- Tequila
For rice
- Long grain rice rinsed and dried
- Water
- Better then bouillon roasted chicken paste
- Sweet onion minced
- Petite canned tomatoes not drained
- Cumin
- Smoked paprika
- Chili powder
- Cayenne pepper
- Lime
- Tomato paste
- Cilantro
- Olive oil
For pico de gallo
- Red onions
- Tomatoes
- Jalapeno pepper
- Cilantro
- Lime
For dressing
- Avocado
- Milk
- Mayo
- Lime
- Cilantro
You want to start by marinating the chicken in a good quality tequila for 12 to 24 hours or a few hours inside a vacuumed sealed bag. Vacuum sealing speeds up the process of the marinade. In this recipe, I ended up vacuum sealing and I let it marinade for 24 hours. It tenderizes the meat. I use a foodsaver.
Pre heat oven to 350 degrees. Rinse rice until water runs clear. I like to dry my rice before I cook it, I spread it out on a baking sheet until dried. I like this dish just a tad spicy. If you do not like spice, simply remove the cayenne pepper from the recipe. Sear the chicken in a cast iron skillet over med high heat until golden brown on both sides. Place in oven for 20 minutes or until internal temp is 165 degrees. Make your rice according to instructions listed below, top with your desired toppings, serve and enjoy! For more Mexican flavors, click here.
Tequila lime chicken with rice
Equipment
- vacuum sealer
Ingredients
For Chicken
- 4 boneless skinless, chicken breast
- 1 tbsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 1 lime, juiced
- 1/2 cup tequila if using vacuum sealer
- 1 cup tequila if using a baggy or container
For rice
- 2 cups long grain rice rinsed and dried
- 3 cups water
- 3 tsp better then bouillon roasted chicken paste
- 1/2 cup sweet onion minced
- 28 oz petite canned tomatoes not drained
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp cayenne pepper (use less for a milder heat)
- 1/2 lime, juiced
- 2 tbsp tomato paste
- 1/4 cup cilantro, chopped
- 1 tbsp olive oil
For pico de gallo
- 1/2 cup red onions, chopped
- 2 cups tomatoes, chopped
- 1 jalapeno pepper seeded and chopped
- 1/4 cup cilantro, chopped
- 1/2 lime, juiced
For dressing
- 1 small avocado
- 1 1/2 cup milk
- 1/2 cup mayo
- 1/2 lime, juiced
- 1/4 cup cilantro
Toppings
- avocado
- lime wedges
- cilantro
- salad tortilla strips
Instructions
- Trim any fat off your chicken breast, combined dry seasonings together. Rub into both sides of your chicken breast. Place your chicken breast into a vacuum seal bag, Squeeze the juice of one lime into the bag, followed by 1/2 of your choice of Tequila. If you do not have a vacuum sealer, place one cup of tequila, lime juice and chicken into a Ziploc, get out as much air as possible. marinate for 12 to 24 hours.
- Preheat your oven to 350 degrees. Sear chicken in a cast iron skillet until nicely seared and golden brown on both sides. Place into your preheated oven for 20 mins or until you reach an internal temp of 165 degrees.
- Rinse your rice until your water runs clear. Dissolve chicken paste in 3 1/2 cups of warm water. Preheat a nonstick skillet on med high heat. Put olive oil in skillet and heat. Once oil is hot, pour in chopped onion and a pinch of salt. Sautee until tender. turn down heat to med, pour in tomatoes and cook until juices are reduced by half. pour in rice, dry seasonings and lime juice. Put in your tomato paste and stir until dissolved. pour is water and stir everything together. place lid on skillet and bring to a boil. reduce heat to lowest setting and cook for about 15 mins. do not lift the lid until after 15 mins. if rice is not tender, put the lid back on for another 5 mins.
- Combined all ingredients for the pico and mixed together well and set aside.
- Blend ingredients for the sauce together in a blender or food processor. Pour into a sauce bottle.
- Place your rice in a bowl. Top with cheese. put the pico on top of the cheese and spread out. Slice your chicken in thin strips and place on top of the pico. Top chicken with the avocado ranch sauce, cilantro, tortilla strips and a lime wedge and enjoy!
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