Wednesday, September 21, 2005
Creamy Margarita Chicken
I love to get my food drunk. One of my favorite marinades is a good stiff margarita, with a little salt & chili powder thrown in. That’s pretty much it. I mix it up, pour enough over the meat to cover it, and then I get to drink the rest.
Last night Giles wanted Margarita Grilled Chicken, but I wanted to jazz it up a bit, so I made a sauce to go along with. Came out pretty glorious. The recipe below is for 4.
Mise en place:
Margarita: 1 part triple sec, 1 part tequila, 2 parts sweet & sour, fresh lime juice
Salt & Pepper, crushed garlic—to taste
4 chicken breasts, one for each person
1 onion, sliced into strips
A few cloves of garlic, crushed
2 red bell peppers, sliced into strips
1 large or 2 medium fresh diced tomatoes
1 can of dice green chilies, the small 8oz one
1/2c Sour cream
Cheese (jack or something more interesting that’s still semi-soft)
Prepare the marinade about an hour ahead of time. You definitely don’t need more than about an hour; the flavor permeates pretty quickly. Put chicken breasts in a gallon-sized ziplock bag and pour in enough margarita to cover the chicken. Add chili powder, s&p, and if you like, a little crushed garlic. Press the air out of the ziplock bag and seal it. Place it in the fridge for about an hour, turning it over occasionally. Pour the rest of the margarita into a salt-rimmed glass filled with ice and a straw, and drink.
Take a break now. Finish that margarita with some chips & salsa. Once you feel pretty relaxed, sauté those onions and bell peppers over low heat until the edges of the onions begin to caramelize. Throw in the diced green chilies, crushed garlic, and tomatoes, give it a good stir, and let it simmer on low for a bit.
It’s about time to get the grill fired up for those chicken breasts. Take the ziplock bag out of the fridge, and pour off some of the marinade into your onions & peppers. Let that stuff simmer for a bit while you get the chicken ready.
Grill that chicken totally naked for a few minutes on each side. While that’s going, it’s time to put the finishing touches on the sauce.
Take the veggies off the stove, and add 1/2c of sour cream. Put it back on the stove and simmer on very low heat, stirring often. Stir in a couple of handfuls of grated cheese, then make a thin white roux to bind the cheese, and add to the sauce. Mind that you don’t add too much—the consistency should be creamy & cheesy, not thick and globby.
When your chicken is ready, put some sauce on the plate, then top it with the grilled chicken (you can slice the breast or leave it whole, your choice). Serve with rice or pasta (or just greens, if you’re kind of anti-carb and all).
If you think this is good, you should try my Mojito Chicken with black beans ;)