Chicken Al Tequila Texas Style
Infuse your weeknight dinner with bold Southwestern flavors with this irresistible Chicken Al Tequila Texas Style recipe! Juicy, marinated chicken breasts are seared to perfection and paired with sautéed bell peppers, onions, and jalapeños for a medley of vibrant colors and spices. A splash of tequila and tangy lime juice add a distinctive zesty kick, while smoky paprika and earthy cumin deepen the flavor profile. This dish is simmered in a savory pan sauce, ensuring every bite is infused with rich, layered taste. Garnish with fresh cilantro and serve with warm tortillas, sour cream, and shredded cheese for a customizable, crowd-pleasing Tex-Mex feast. Ready in just 40 minutes, this recipe is perfect for anyone looking to bring a spirited twist to their chicken dinner repertoire!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.25 cup Tequila
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 medium Onion (thinly sliced)
- 1 large Red bell pepper (thinly sliced)
- 1 medium Jalapeño (sliced, seeds removed for less heat)
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.33 cup Chicken broth
- 2 tablespoons Cilantro (chopped, for garnish)
- 8 pieces Tortillas (optional, for serving)
- 0.5 cup Sour cream (optional, for serving)
- 1 cup Shredded cheese (optional, for serving)
Instructions
Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin, about 1/2 inch thick.
In a large bowl, whisk together the tequila, lime juice, 1 tablespoon of olive oil, paprika, cumin, salt, and black pepper.
Add the chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Remove the chicken from the marinade and shake off any excess. Add the chicken to the skillet and cook for 4-5 minutes per side, or until lightly browned and cooked through (internal temperature of 165°F). Set aside on a plate and cover with foil to keep warm.
In the same skillet, add the minced garlic, sliced onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Deglaze the pan by pouring in the chicken broth and any leftover marinade. Stir, scraping up any browned bits from the bottom of the skillet, and cook for 2-3 minutes until the liquid reduces slightly.
Return the chicken to the skillet and spoon some of the sauce and vegetables over the top. Simmer for an additional 2 minutes to reheat the chicken and blend the flavors.
Remove from heat and garnish with chopped cilantro.
Serve hot with warm tortillas, sour cream, and shredded cheese on the side, if desired.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 325 mg | 25% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
