kentgirl
04-12-2001, 07:12 PM
I want to share this recipe I made tonight for dinner. It was quick, easy and very tasty. And it was a hit with my family.
To give credit - this recipe is from the Betty Crocker's Healthy New Choices Cookbook. The only modification I made to recipe was to use lemon juice instead of lime juice.
Tequila Chicken
Makes 4 servings
8 skinless, boneless chicken thighs (about 1 1/3 pounds)
1 medium onion, cut into 8 wedges and separated
1 can (15 oz) tomato sauce
1/4 cup tequila or chicken broth
2 Tbsp molasses
1 Tbsp lime juice
1 tsp crushed red pepper
1/2 tsp ground cumin
Hot cooked brown rice, if desired
Lime wedges, if desired
Remove fat from chicken. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
Add remaining ingredients except rice and lime wedges to skilelt. Heat to boiling; reduce heat. Return chicken to skillet. Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Uncover and simmer 3 minutes longer.
Serve chicken on rice, pour sauce over chicken. Serve with lime wedges.
Per Serving:
Calories 305 (Calories from fat 110); Fat 12g (Saturated 4g); Cholesterol 95mg; Sodium 730mg; Carbohydrate 18g (Dietary Fiber 2g); Protein 33g
Exchanges: 1 Starch; 3 1/2 Lean Meat; 1 Vegetable
BTW - 1 mini bottle of tequila equals 1/4 cup exactly!
I just loved the taste of the sauce - it had a tangy flavor. I could almost see making it and serving over rice alone! Enjoy!
[This message has been edited by kentgirl (edited 04-12-2001).]
To give credit - this recipe is from the Betty Crocker's Healthy New Choices Cookbook. The only modification I made to recipe was to use lemon juice instead of lime juice.
Tequila Chicken
Makes 4 servings
8 skinless, boneless chicken thighs (about 1 1/3 pounds)
1 medium onion, cut into 8 wedges and separated
1 can (15 oz) tomato sauce
1/4 cup tequila or chicken broth
2 Tbsp molasses
1 Tbsp lime juice
1 tsp crushed red pepper
1/2 tsp ground cumin
Hot cooked brown rice, if desired
Lime wedges, if desired
Remove fat from chicken. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
Add remaining ingredients except rice and lime wedges to skilelt. Heat to boiling; reduce heat. Return chicken to skillet. Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Uncover and simmer 3 minutes longer.
Serve chicken on rice, pour sauce over chicken. Serve with lime wedges.
Per Serving:
Calories 305 (Calories from fat 110); Fat 12g (Saturated 4g); Cholesterol 95mg; Sodium 730mg; Carbohydrate 18g (Dietary Fiber 2g); Protein 33g
Exchanges: 1 Starch; 3 1/2 Lean Meat; 1 Vegetable
BTW - 1 mini bottle of tequila equals 1/4 cup exactly!
I just loved the taste of the sauce - it had a tangy flavor. I could almost see making it and serving over rice alone! Enjoy!
[This message has been edited by kentgirl (edited 04-12-2001).]