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Chicken Tequilla
1 c Strong chicken stock 9 oz Whole tomatoes (undrained) 3 Cloves garlic; minced 2 Boneless chicken breasts 1/2 c Tequilla 1 Juice from two limes Heavy dash cayenne pepper 1 ts Chili powder 1 ts Cumin 1/2 ts Coriander Salt to taste Olive oil Simmer the chicken breasts in the stock, until tender. Remove and cube. Set aside, reserving stock. Saute` the garlic in olive oil. Add tomatoes (breaking up) and the remaining ingredients; simmer, covered 1/2 hour. Add chicken and re-heat. Toss with cooked noodles. If sauce becomes too thick, add the chicken stock. Sprinkle with Parmesan cheese and garnish with fresh basil or parsley leaves. FROM: SHERYL HOUSE (FGKG27A) ----- |
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