Best 3 Tequila Chicken Chili Recipes
Tequila chicken chili is a delightful fusion dish that combines the bold flavors of Mexican and American cuisine. This hearty and flavorful chili features tender chicken simmered in a rich tomato-based broth infused with the unique essence of tequila. The addition of spices like cumin, chili powder, and paprika adds a warm and smoky depth to the dish, while fresh ingredients like bell peppers, onions, and corn contribute a vibrant texture and sweetness. This versatile chili can be customized to suit different taste preferences, making it a perfect choice for gatherings and special occasions. Whether you prefer a classic chili with a kick or a more adventurous fusion experience, tequila chicken chili promises to tantalize your taste buds and leave you craving more.
In this article, we present a collection of tequila chicken chili recipes that offer a range of flavors and spice levels to suit every palate. From a traditional recipe that stays true to the classic chili flavors to a spicy version that packs a punch, our recipes will guide you through creating this delicious dish. We also include a vegetarian variation for those who prefer a meatless option. Each recipe is carefully crafted to ensure the perfect balance of flavors and textures, making them ideal for cozy dinners, potlucks, or game day parties.
TEQUILA WHITE CHICKEN CHILI
I made this for our Halloween party and everyone commented on how great the chicken in it was. The secret is marinating it in tequilla and grilling it. My teenaged son and his friend enjoyed it (another surprised look from the friend when he said "it was good." It makes a lot of marinade, so I used the rest for fajitas!
Provided by Roxygirl in Colorado
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Zest 1 of the limes and sprinkle the lime zest over the chicken breast.
- Squeeze all 3 limes, and pour the juice over the chicken breasts.
- Pour the tequila over the chicken and.
- Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
- Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill.
- Turn the chicken breast and grill the second side for 4 minutes.
- Remove the chicken breast from the grill and cut into small cubes.
- Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent.
- Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
- Add beans, chicken,and chicken stock, and bring to a boil.
- Reduce the heat and simmer for 30 minutes.
- Ladle into bowls and serve with cheese, chopped green onions, avocado, and sour cream.
TEQUILA CHILI-LIME GRILLED CHICKEN
This grilled chicken is very good even without the Tequila. Just set back and enjoy the day with friends. Let the grill do the rest.
Provided by Zelda Hopkins
Categories Chicken
Time 20m
Number Of Ingredients 11
Steps:
- 1. Make marinade by mixing all ingredients in shallow glass or plastic or resealable plastic bag.
- 2. Flatten each chicken breast to 1/4 inch thickness, between sheets of plastic wrap or wax paper. Add chicken to marinade.
- 3. Cover dish or seal bag and refrigerate for at least 30 minutes, but no longer than 24 hours. Remove chicken from marinade; discard remaining marinade.
- 4. Cover and grill chicken 4-6 inches from medium heat for 8-10 minutes, turning once, until juice of chicken is no longer pink.
TEQUILA CHICKEN CHILI
DH and I made this chili from Normal Kolpas' "The Chili Cookbook" and really enjoyed it. We served it over basmati rice. While the recipe calls for masa harina, I really didnt think the chili needed thickening (it was plenty thick) and in the last chili recipe I included it in, I thought it detracted from the flavor a little bit. Therefore, I omitted it in this one.
Provided by Dr. Jenny
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic, onions, chile powder, cumin seeds, chile flakes, and coriander and saute 2 to 3 minutes.
- Add chicken, increase heat to high, and saute until no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks.
- Stir in remaining ingredients except masa, rice, and garnishes.
- Bring to a boil, reduce heat slightly and simmer, stirring occasionally, until mixture is fairly thick, but still slightly liquid, about 1 1/4 hours.
- Sprinkle in masa, stir and simmer until thick, about 15 minutes more.
- Serve over steamed rice and garnish with cilantro sprigs and lime wedges.
Tips:
- Use high-quality tequila for the best flavor. A reposado or añejo tequila is ideal.
- Don't be afraid to adjust the amount of chili powder and cumin to taste. If you like a spicier chili, add more chili powder. If you prefer a milder chili, use less.
- Serve the chili with your favorite toppings, such as sour cream, shredded cheese, and avocado.
- If you have time, let the chili simmer for longer for a deeper flavor. The longer it simmers, the better it will taste.
- This chili can also be made in a slow cooker. Simply combine all of the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Conclusion:
This tequila chicken chili is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual gathering. It is also a great way to use up leftover chicken. The tequila adds a unique flavor to the chili that is sure to please everyone at the table. So next time you are looking for a new chili recipe, give this tequila chicken chili a try. You won't be disappointed.
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