I was going through my recipe pile lately (in an attempt to organize and purge things I was never going to make) and came across this recipe for Spicy Chicken in a Garlic-Lime Broth. I made this way back in 2009 but for some reason hadn't made it since. I don't know what I was thinking. It immediately went on the menu.
Mary Ellen is not just a blogging friend, I've actually met her in real life. We met on the cooking board we both frequent, realized we live practically down the street from each other and met up for lunch. We've been friends ever since and now that we both have daughters we try to get them together when we can to play. If she recommends a recipe I know it'll be good.
Just like back in 2009, this didn't disappoint. I realized, while writing this post, that her original recipe called for a full 14.5 ounces of chicken broth while her new version only called for 1 cup. I definitely wanted more sauce, so I'm modifying it below. I'm also upping the amount of lime juice from 1 to 2 limes because there wasn't enough for me. I cooked the chicken in my cast iron skillet and it was delicious.
Baby Girl helped make this meal and you all know how happy that makes me. She tasted the lime (which she loved!), ate a piece of cilantro, mixed the spices together and sprinkled them on the chicken, and helped me grate the garlic. I love having her in the kitchen with me and exposing her to all these wonderful flavors has been so much fun.
Thanks for a great recipe, ME!
Spicy Chicken in a Garlic-Lime Broth
Slightly modified from Mary Ellen's Cooking Creations
1 tablespoon olive oil
1 lb boneless, skinless chicken breasts, pounded thin
Spices: Kosher salt, black pepper, cayenne pepper, cumin, garlic powder, onion powder, dried thyme, dried parsley, paprika
4 cloves garlic, chopped
1/3 cup tequila
1 14.5-ounce can chicken broth
2 limes, juiced
Zest from 1 lime
Handful of cilantro, coarsely chopped
Heat olive oil in a saute pan over medium-high heat. Mix spices together (about 1 teaspoon of each). Season chicken with the spices and add to the pan. Saute 4-5 minutes per side until cooked through. Remove from the pan.
Add a touch of olive oil to the pan then add the garlic. Saute 2 minutes. Deglaze pan with the tequila, scraping up the brown bits. Add the chicken broth, lime juice, and lime zest and bring to a simmer. Return chicken to the pan, add cilantro, spoon the sauce over the chicken, and let simmer just a few minutes.
Serve over rice or spaghetti.