I made this recipe a few weeks ago and froze half of the sauce. It tastes very similar to the Cajun Chicken Pasta we love to eat since it has the same basic ingredients, but I think with fresh jalepenos from our own garden this could be a really great dish. It’s just different enough to make it something new but we eat the cajun version so often that it was just a bit strange to try this now.

The dish has good flavor but the jalepenos we used lacked oompf so I’m fairly sure I used almost double what I have in the recipe. But you can tune it up or down to your preferences. I don’t understand why but jarred jalepenos in Germany just don’t seem to be as hot as in the US. Maybe they’ve been sitting on the shelf longer here since not so many people buy them…

This dish tasted even better after freezing because the flavors really had time to soak into the cream. I like to make the “paste” (step 3) after I throw the chicken breasts in the fridge to marinade. Once the paste was done, I just put that in the fridge too. Then when you’re ready to serve dinner you just need to cook the pasta and warm up the sauce. The flavors blend beautifully in the time it’s sitting there plus the sauce has extra time to thicken.

Print Recipe
Tequila Chicken
Cuisine German
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Cuisine German
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Put chicken breasts in a casserole dish and pour 1/4 cup tequila and 3 tablespoons each of lime juice and soy sauce over them. Throw in a couple jalepenos if you like it spicy to let the flavor set in. Cover with plastic foil and marinate in the fridge for at least an hour.
  2. Broil chicken breasts in your oven for 30-45 minutes, until no longer pink inside. You can also cut up the chicken breasts into bite-size pieces and cook them in a skill after step 4.
  3. Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft. Pour in chicken stock, 1/4 cup tequila, and 3 tablespoons lime juice. Bring to a boil, then lower the heat and simmer until the mixture is reduced to a paste, about 30 minutes. Stir occasionally to make sure it is not sticking.
  4. Melt remaining butter in a skillet, and saute the onion, red bell pepper and green bell pepper until soft.
  5. Pour the paste, heavy cream and cilantro into the skillet with the peppers and add the cooked chicken. Simmer until everything is heated through. Remove from heat, and stir in Parmesan cheese. Taste and adjust seasonings if desired. Serve immediately.
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