Tequila Lime Chicken

Good Sunday morning!   I have a short post this morning.  I record the Pioneer Woman's show every Saturday.  Last weekend she made this  Tequila Lime Chicken.  I drooled.   I ran out to buy some fresh chicken breasts, and made it right away.  I don't have the exact recipe for you, because we are up in Big Bear.  But you can go to her blog to get it.  It is also in cookbook number two.
Here is what you need.

You will be putting the cilantro and garlic and pepper, and lime juice into a food processor.  I  know it was 3 limes, 1 bunch cilantro, 1 jalapeno, but I used two because they were small, 5 or 6 cloves of garlic.  Pulse, then add 1/3 cup tequila, salt and stream in about 4-5 T of olive oil.
Put three breast into one large ziplock bag and pour half of the marinade into bag, squeezing all air out before closing.  Do same for other three ziplock bags.  Place in fridge .all day or overnight.  I had intended to grill these on the outdoor grill.  But Greg had to go to something for work that night, and it was only me, so I cooked them on my indoor cast iron Lodge grill.  I think Ree said she cooks them only a few minutes on each side.  But they needed more like 15 minutes each side for me, on a medium high heat.  Once you put them down, don't move them until it is time to flip!!!

I also made her rice to go with this.  It was incredible!!!
Her recipe calls for one can of diced tomatoes and one can of Rotel.  I didn't have any Rotel, but I did have two cans of nice fire roasted tomatoes, and I thought these were a very flavorful addition.
I used two cups of long grain rice, one onion, a couple cloves of garlic.  Dice onion and press garlic, and saute in a heavy duty deep pot.  I used a dutch oven.  Add two cups of rice, and brown on medium heat, stirring frequently.   Then add your chicken broth.  I think I started with 2 cups, but used almost a whole large carton.  This makes a big pot of rice.  Add your tomatoes and can of green chilies.  I think a
bit of salt.   Bring to boil, then reduce heat to low and cover and cook until liquid is absorbed, adding more if needed.

I ate alone, but it was oh so good!!!!  I wound up freezing the other three chicken breasts for later.

I can't tell you how flavorful this meal was!!  The chicken was moist and tender.  The rice was so yummy with those fire roasted tomatoes and green chilis in there.  If I had others with me for dinner, I would have served this with a nice salad and some crusty bread.  I also think that this chicken, sliced across the grain this way, would be wonderful served over a bed of greens for a nice lunch!   I had this for dinner, and then for lunch the next day.  YUM!  I sent the third one home with Drew and he loved it too.
Make it....you will love it!!!
We are going to go catch some fish now on the lake!
XO  Kris