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.
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!!!
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.
Make it....you will love it!!!
We are going to go catch some fish now on the lake!
2 hours ago