Tequila Chicken Chili - Dinner - Recipes

Super Bowl XLV

Score a Touchdown with this Chicken Chili recipe!

This recipe is great to serve over steamed white rice.

Tequila Chicken Chili

Recipe

3 limes (including zest of 1 lime)
1/2 cup tequila
Red pepper flakes

2 lbs boneless skinless chicken breasts
2 large onions, chopped
5 cloves of garlic, chopped
1 tablespoon olive oil
2 (4 oz) cans of green chilies
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper, divided
1/4 teaspoon ground cloves
6 cups low sodium chicken stock

3 (16-oz) cans of great northern beans

1 cup grated Monterey Jack cheese

Salt to taste
 

Garnish:

Grated Monterey Jack cheese
Sour cream
Chopped fresh green onions

 

Trim any fat from chicken breasts and place in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken. Juice all 3 limes and pour the juice over the chicken. Add the tequila and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.

Heat olive oil in stock pot and add onion and sauté for about 10 minutes until translucent. Add the garlic, green chilies, cumin, cayenne pepper, and cloves and sauté for an additional 10 minutes. Add the chicken stock and bring to a boil then reduce the heat and simmer.

Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes.

Add the northern beans, cubed chicken and 1 cup of cheese to the chili and simmer for 20 minutes.

Garnish with cheese, sour cream and chopped green onions. Season with salt to taste.