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Tuesday, July 12, 2011

Tipsy Tequila and Tasty

Janet Groene’s
Tequila Chicken

1 chicken bouillon cube or 1 teaspoon chicken base
1 cup hot water
1 tablespoon minced garlic
1 tablespoon olive oil
2 teaspoons cornstarch
2 teaspoons chili powder
15-ounce can stewed tomatoes
½ cup tequila
16-ounce package cooked chicken bites
4 portions cooked rice, noodles, polenta, mashed potatoes, etc.

    Dissolve bouillon in hot water. Set aside.  In a nonstick skillet saute garlic in olive oil, watching carefully so it doesn’t burn.  Drain tomatoes into a cup or small mixing bowl. Stir tomatoes and other ingredients except chicken into the garlic. Bring to a boil.  Add chicken bites and keep stirring and cooking to heat chicken and combine flavors. Stir cornstarch into reserved tomato juice and stir into mixture to thicken it. Spoon over rice or noodles. Serves 4. 
    Cook’s notes: No salt is needed. Bouillon is quite salty and the canned tomatoes also contain salt. Two cups of diced, home-cooked chicken breast can be used.
See more Janet Groene recipes at

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