Tequila Almond Chicken

Name: Tequila Almond Chicken
Total time: 35 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon freshly squeezed lime juice; 1 tablespoon minced fresh jalapeno; 1 small shallot (minced); 1 teaspoon olive oil; 2 medium tomatoes (diced); 1 large avocado (diced); 32 ounces boneless, skinless chicken breast halves; 1/2 teaspoon finely grated lime zest; 1 tablespoon freshly squeezed lime juice; 1 tablespoon tequila; 1 large garlic clove (thinly sliced); 1/2 cup sliced almonds; 1/4 teaspoon ground cumin; salt; 1 tablespoon olive oil; 2 tablespoons butter; freshly ground black pepper

This Tequila Almond Chicken is topped with a Tomato- Avocado Salad.

⏱️ 35 min 🔪 Prep: 35 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

1 tablespoon freshly squeezed lime juice
1 tablespoon minced fresh jalapeno
1 small shallot (minced)
1 teaspoon olive oil
2 medium tomatoes (diced)
1 large avocado (diced)
32 ounces boneless, skinless chicken breast halves
1/2 teaspoon finely grated lime zest
1 tablespoon freshly squeezed lime juice
1 tablespoon tequila
1 large garlic clove (thinly sliced)
1/2 cup sliced almonds
1/4 teaspoon ground cumin
salt
1 tablespoon olive oil
2 tablespoons butter
freshly ground black pepper

Steps

In a medium bowl, combine 1 tablespoon lime juice with the chile, shallot and 1 teaspoon oil. With a rubber spatula, gently fold in the tomatoes and avocado.  Set aside while you prepare the chicken.
Using a meat pounder, lightly flatten the chicken breasts so they're all the same thickness. In a large shallow dish, combine the lime zest and 1 tablespoon of the lime juice with the tequila and garlic. Add the breasts and turn to coat with the marinade; set aside for 10 minutes.
In a food processor, finely grind the almonds; do not over-process or the nuts will form a paste. Transfer to a large plate. Add the cumin and 1/2 teaspoon salt and toss well.
Remove the garlic slices from the chicken marinade. Pat the almond mixture on both sides of each breast half to coat thoroughly.
In a large nonstick skillet, melt 1 tablespoon of the butter in 1/2 tablespoon of the olive oil over high heat. Add 2 of the chicken breast halves, reduce the heat to moderate and cook until golden brown on the bottom, about 5 minutes. Turn the chicken and cook until browned on the second side and cooked through, 3 to 4 minutes longer. Transfer the chicken to plates and wipe out the skillet. Repeat with remaining butter, oil and chicken. Season the tomato-avocado salad with salt and pepper, spoon it over the chicken and serve.