Chicken Tequillachicken, main dish 1 cup strong chicken stock 9 oz whole tomatoes (undrained) 3 each cloves garlic; minced 2 each boneless chicken breasts 1/2 cup tequilla 1 each juice from two limes 1 single heavy dash cayenne pepper 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon coriander 1 single salt to taste 1 single olive oil Simmer the chicken breasts in the stock, until tender. Remove and cube. Set aside, reserving stock. Saute' the garlic in olive oil. Add tomatoes (breaking up) and the remaining ingredients; simmer, covered 1/2 hour. Add chicken and re-heat. Toss with cooked noodles. If sauce becomes too thick, add the chicken stock. Sprinkle with Parmesan cheese and garnish with fresh basil or parsley leaves. FROM: SHERYL HOUSE (FGKG27A) |
