Saturday, March 31, 2012

A&J Tackle PW: Tequila Lime Chicken, Rice, Salsa, and Mango Margaritas

Here are here recipes, cut and pasted off her website, with links in the titles to make it less illegal.  I'll paste all four, then tell you what me, Nick, and Angela thought of the meal as a whole.  I know you've been so excited, you probably haven't been sleeping well.  I apologize.

  • 3 whole Limes, Juiced
  • 5 cloves Garlic, Peeled
  • 1 whole Jalapeno, Sliced
  • 1 teaspoon Kosher Salt
  • ½ cups Cilantro
  • 3/4 cups Tequila
  • 5 Tablespoons Olive Oil
  • 6 whole Boneless, Skinless Chicken Breasts
  • Monterey Jack Cheese, Grated
  • Pico De Gallo
  • Refried Pinto Or Black Beans
  • Mexican Rice
  • Sour Cream
  • Avocado Slices
  • Homemade Flour Tortillas

Preparation Instructions

Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.
Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.
When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)
Serve topped with pico de gallo or salsa, alongside refried black beans, Mexican rice, sour cream, avocado slices, fresh flour tortillas…and whatever other garnishes make you smile!
This is an absolutely delicous meal.

Basic Mexican Rice (p173)

  • 2 Tablespoons Canola Oil
  • 1 whole Large Onion, Chopped
  • 3 cloves Garlic, Minced
  • 2 cups Long Grain Rice
  • 1 can Rotel (10 Ounce)
  • 1 can Whole Tomatoes (14.5 Ounce)
  • 2 cups Low Sodium Chicken Broth (more If Needed)
  • 1 teaspoon Cumin (more To Taste)
  • 1 teaspoon Kosher Salt
  • Fresh Cilantro, Chopped

Preparation Instructions

Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

Restaurant Style Salsa (p92)

  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • ¼ cups Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • ¼ teaspoons Sugar
  • ¼ teaspoons Salt
  • ¼ teaspoons Ground Cumin
  • ½ cups Cilantro (more To Taste!)
  • ½ whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

I couldn't find the margarita recipe, so I typed it up right quick.

Mango Margaritas (p116)
2 limes
2 tablespoons coarse sugar
Two 20 ounce jars mango chunks, drained
1.5 cups tequila
1.5 cups triple sec
1/2 cup sugar

Zest limes, then add the zest to the coarse sugar and set aside.

Throw mango chunks into blender. Top off with ice.  Pour in tequila and triple sec. Add the 1/2 cup of sugar. Squeeze in the juice of the limes.  

Blend until completely smooth, adding more ice if you need to get the consistency you want.  

Use a piece of lime to moisten lip of glass. Dip rims in lime zest and sugar.  Pour drinks and serve immediately.  

-All right, first for the chicken.  I followed the recipe to the tee.  Next time I'll just use a bottle of lime juice bc squeezing all those limes sucked. I marinated them from three in the afternoon, overnight, until about five the next day, then Nick threw them on the grill whole and sliced them after to plate them for fajitas.  We had the bags of blackbeans you can get in the taco sections of the store, the salsa, grilled tiny peppers, sour cream, and tortilla shells.  I bought lettuce but forgot to put it out.  We had people over and they all thought it was good, four adults and three kids (who barely ate bc they were playing outside) ate all of eight breasts.  I thought it was the tinniest bit bland, but I was the only one who thought that AND I'd already started in on my margaritas, so who knows.  It was quick, it was easy, and I will definitely do it again.

Angela cut her chicken breasts in half first, then marinated them from morning until she got home from work.  She says her's were too tangy (jealous) and that next time she will marinate them just for a few hours.  She rinsed off the marinade (Nick didn't) and then cooked them on the George Foreman and says that they were super juicy.

-The basic Mexican rice.  Hmm. Well, I wasn't too excited about it bc Angela had already told me who tomato-ey it was, and I don't like tomatoes.  She used diced instead of whole, and she says next time she would use more cumin.  My rice didn't cook all the way and to be totally honest, I didn't even try it.  It was like little pieces of rice floating around in a soup of giant tomato pieces.  Nick said it tasted "eh" but that the rice was completely raw.  Not sure if I will be trying that one again.

Sorry PW.  You get a fail from the Engelbrechts on this one.

-Ahhh, the salsa.  I'd made it once before, but seriously, I did something WRONG that time.  So last night, I followed the directions to the tee.  That seems to be the trick, at least for me.  I was using my vatimix (Nick made me get rid of the food processor when we got it because our kitchen is stuffed to the MAX with gadgets and gizmos) so I did half at a time, even though I think I probably could have gotten everything all in there at once.  I scooped the seeds and those veiny white parts out of my jalepeno and then at the last minute threw just a few of those in.  I don't like a lot of heat.  I also used to cans of petite diced tomatoes instead of whole because a). it was easier to halve it that way and b). if they're getting all blended up, what's the difference?  I probably used a little more onion too because I just cut up an entire onion and tossed it in.

It was amazing.  This will be a staple.  I HATE chunky jarred salsa, I want the salsa from Chili's and Mexican restaurants.  Well girls, THIS IS IT.  It's absolute perfection.

In other news, we are going to need a second cilantro plant.

-The mango margaritas were a hit for me :) Actually not exactly.  I followed the recipe perfectly, but with two jars of mangos, I couldn't get that much ice in there, so it was sort of a thick liquid instead of a slushie texture.  And HOLY CRAP it was so strong!!! I mean, I barely ever drink, so everything is strong to me, but I could barely sip it, and Vince was over and I got him to agree that it was pretty heavy duty.  SO, we each drank one of those (okay, I dumped half on mine out) then I poured probably half of what was left in the vitamix down the drain, filled it back up with strawberries (I don't actually like mangos, so...) and another half cup each of tequila and triple sec.

That batch? That batch was amazing.

So I don't know how to rate it.  They were fine, I just don't like mango.  And they were too strong and too liquidy.  I would use frozen mango next time to take care of the texture, and only do a cup each of the liquor instead of 1.5.  BUT I would actually just use strawberries instead.

Oh, and I didn't do the whole sugar and lime zest on the rims of the glass.  Mainly because we were using red solo keg cups.

We like to keep it classy.

So there you go!! Did any of ya'll cook any of these this week? I'd love for you to leave me the link if you did!! This is already so fun!!

Angela and I already picked the beef stew for next week, but we need to get together and decide on a few sides and things like that.  I'll have it on my menu by Monday!!