Pollo Al Tequila Recipes

MARGARITA CHICKEN WITH AGAVE AND TEQUILA

Steps:

• Whisk the lime juice, tequila, agave syrup, oil, salt, pepper, and (if using) the jalapeno in a small bowl. Place the chicken in a container or resealable plastic bag and pour the marinade over top. Let the chicken marinate for at least a half-hour or up to 4 hours.
• Clean and oil your grill and preheat it to medium heat. Remove the chicken from the marinade and place it on your grill skin side up. Let it cook for 10 minutes then flip it over and cook for another 10 minutes.
• Serve your margarita chicken with limes on the side.

CHICKEN IN GARLIC SAUCE - POLLO AL AJILLO

Steps:

• Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.
• Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.
• Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.
• Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.

POLLO AL TEQUILA

Steps:

• Place the tequila in a large, glass dish. Add the lime and orange juice, chili powder, jalapeno, garlic and salt and pepper and mix well.
• Place the chicken in the tequila mixture and stir to combine. Cover and place in the fridge for 4-6 hours to marinate.
• Heat a non-stick griddle pan over a high heat. Remove the chicken from the marinade and cook for 5-6 mins on each side or until cooked through.
• Divide the chicken mixture between four serving plates and scatter over the chopped herbs. Serve with salad.