Tequila lime chicken with rice

Tequila lime chicken with rice

Enjoy this tequila, lime marinated chicken breast with flavorful rice.

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Course: Main Course

Cuisine: Mexican

Keyword: chicken, chicken breast, chili powder, comfort food, cumin, lime, mexican, rice, tequila, tequila lime chicken, tomatos

Prep Time: 1 day

Cook Time: 30 minutes

Total Time: 1 day 30 minutes

Servings: people

Calories: 1007kcal

Cost: $40

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!

Notes

Nutrition