Sizzling Tequila Lime Chicken with Cilantro Lime Rice
Tips for Experienced Cooks
To elevate the flavor profile of your chicken, consider marinating it overnight. This extended marination period allows the tequila and lime flavors to deeply penetrate the meat, resulting in a more robust and harmonious taste. Additionally, experiment with the garnishes by adding avocado slices or a drizzle of reduced balsamic vinegar for a sophisticated touch. When preparing the cilantro lime rice, toast the rice lightly in a pan with a bit of olive oil before adding the water to enhance its nutty flavor and texture. Moreover, using a homemade chicken broth instead of water can add depth to the rice.
Step 1: Prepare the Chicken
In a shallow baking dish, combine the chicken breasts, tequila, lime juice, 2 tablespoons olive oil, cumin, chili powder, and red pepper flakes. Toss to coat the chicken evenly. Cover and marinate in the refrigerator for 30 minutes.
- 2 pounds boneless, skinless chicken breasts
- 0.25 cup tequila
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 teaspoon red pepper flakes
Step 2: Cook the Chicken
Preheat the oven to 400°F. Remove the chicken from the marinade and place on a baking sheet lined with foil. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Step 3: Make the Cilantro Lime Rice
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, cover, and reduce heat to low. Simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork. Stir in the chopped cilantro and lime juice.
- 2 cups long-grain white rice
- Juice of 1 lime
- 1 bunch fresh cilantro, chopped
Step 4: Serve
Slice the cooked chicken and serve it warm, accompanied by the cilantro lime rice. Garnish with additional chopped cilantro if desired.
Meat, Eggs, & Dairy
- 2 pounds chicken breast
Fresh Produce & Herbs
- 1 lime
- 1 bunch cilantro
- 1 onion
Pantry Items
- 1/4 cup tequila
- 2 cups long-grain white rice
- 2 tablespoons olive oil
Seasonings & Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- teaspoon Salt
- teaspoon black pepper
