When I was working at a local hospital, their cafeteria was known for their chicken tequila recipe. It was delicious! I don’t have the recipe, and can’t quite remember the ingredients either. However, I tried to re-invent a healthier version than the one I remembered.
2 skinless chicken breasts, chopped into bite size pieces
1 TB plus 1 tsp. olive oil
¼ cup diced onions
¼ cup diced celery
1 clove garlic, minced
2 cups diced roma tomatoes
½ cup tequila
1 tsp. chicken or vegetable “Better than Bouillon” soup base
½ tsp. salt
2 tsp. dried oregano
Shaved or grated parmesan cheese
Heat a large saucepan and add 1 TB olive oil. Sprinkle with ¼ tsp. salt and heat until the chicken is lightly browned. Remove it from the pan.
Add 1 tsp. olive oil and add in the onions, celery, and garlic clove. Sprinkle with ¼ tsp. salt. Cook until the onions are translucent.
Add diced tomatoes, tequila, soup base, oregano, and your browned chicken. Heat for approximately 5 minutes, or a little longer to make sure the tomatoes are broken up.
Lower to heat to simmer, and cover for 20 minutes, stirring occasionally.
Serve over your favorite pasta.
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