August 15, 2013 – This recipe comes to me from Donna Hoag of California and is actually an “award winning” dish that she had entered in a contest! Donna & George were on our March 2013 Baja tour.
3 – 31/2 pound fresh frying chicken – cut into serving pieces & skin removed
1 Tbsp. ground cumin
1 Tbsp. chili powder
juice of 3 limes
10 cloves fresh garlic, finely minced
3 Tbsp. olive oil
1/2 cup Tequila (white or gold)
1/2 cup water
1 bunch fresh cilantro for garnish
In a bowl combine cumin, chili powder, lime juice, garlic & one tablespoon of the oil. Marinate chicken pieces in this mixture for 20 minutes. In a heavy skillet, heat remaining oil. Brown chicken pieces on all sides. Add marinade, tequila and water to pan. Cover and poach gently until chicken is cooked through, about 25 minutes. Transfer chicken to platter and keep warm. Reduce sauce over high heat until of a good coating consistency and pour over chicken. Garnish with cilantro leaves. Serve with rice, black beans and a salad. Muy Delicioso!!
Makes 4 servings.