musings, mutterings, and creative muddle. . .

Thursday, April 7, 2011

MMMmmmargarita Chicken Gravy and Rice

You want some, don't you?  Oh man!  And this stuff is crazy delicious!!!  When we go to this one restaurant, this is usually the only thing on their menu I will order and *know* that I'll like it. . . Well - I've been hungry for this tangy chicken and the restaurant is nowhere in sight, so I decided to make it myself!

(I apologize for the annoying shadow at the bottom of this photo. . . the 'back up' photo taken was *all* in shadow.  Guess it was just one of those days)

The entire dish actually consists of a marinade for the chicken and a sauce to go over it. And I made up some of my own special spice-mix that goes in the sauce and a tasty veggie-rice combination as a side dish. . Any of the recipes can be used on their own - but when combined MMMmargarita Chicken is MMMmarvelous! And just like what I have at the restaurant - but even better because I made it myself and know *exactly* what was put in it:-)
Yes, there is a long list of ingredients.  But, once again - do NOT be intimidated by this!  These are all very EASY recipes with the hardest part being putting the ingredients back where you found them.  Jane (and you know who you are), you MUST trust me on this!  I would *never* lead you astray. . . At least not when it comes to cooking;-)

Margarita Chicken-Chicken

1 cup water
1/3 cup teriyaki sauce
1/2 lime, juice of
3 garlic cloves, minced
1 tsp tequila
1 tsp liquid smoke
1/2 tsp sea salt
1/4 tsp ground ginger
1 lb boneless chicken breast(s)

Mix first 8 ingredients in dish large enough to allow room for addition of chicken breasts.  I chose a square baking dish (I doubled my recipe to feed the three of us with hopes for leftovers.  BTW - there were no leftovers.)  Place chicken in dish, cover, and marinate in refrigerator at least two hours (can marinate overnight or while at work).

While chicken breasts are marinating, let's make the

Margarita Chicken-Gravy

1/4 cup real mayonnaise (can use low-fat)
1/4 cup sour cream (low fat is okay)
2 Tbsp chunky salsa (however hot-or-not you like it)
1 Tbsp milk (can use low fat or skim)
1/4 tsp dried parsley
1/4 tsp hot sauce
1/8 tsp dried dill weed
1/8 tsp cumin
1 tsp Cajun spice blend 

Blend together all ingredients,

 cover, and refrigerate until needed when chicken breasts are grilled and ready to serve.

When you just can't wait for the chicken to marinate one more minute. . . go light your grill and get it preheated.  Grill marinated chicken breasts 5-7 minutes per side, or until cooked through. 

Brush breasts with marinade periodically throughout grilling process.  Discard any remaining marinade.

 While chicken breasts are cooking, let's make our Veggie-Rice side dish.


2 cups water
1 cup basmati rice
1 can diced tomatoes with chilis, drained
1 can Southwest -style corn, drained (can use plain whole kernel corn and one can red kidney beans)

Bring water to boil in a medium saucepan over high heat.  Add rice to boiling water, turn heat to low and cover.  When rice is fluffy and tender (approximately 15 minutes), add  canned veggies.  Cover and heat through over low heat.

Okay. . . This is it. . . the final step and then we're ready to eat!!

Place grilled Margarita Chicken - Chicken on plate or cookie sheet, drizzle Margarita Chicken - Gravy over each

and top with 1/4 shredded monterrey jack -cheddar cheese blend.

Broil in oven until cheese has melted, 3 - 5 minutes. 

Serve immediately with Veggie-Rice topped with Margarita Chicken-Gravy if desired.

I know what you're thinking. . . Total prep time?  Well. . . from start of mixing up the marinade to end of broiling the chicken (with the recommended minimum marinating time of 2 hours), we're looking at a grand total of 2 hours and 25 minutes.  Yes.  That's right. . . 25 minutes of actual hands on time - can you believe it?  It's true!

Have a MMMmagnificent kind of day ~

Robin Z

No comments:

Post a Comment