Sweet, tangy, salty with the pine-like fragrance of rosemary, the exotic flavors of star anise and the deep richness of soy sauce and alcohol, drunken chicken will make a delightful holiday main course.
What inspired tequila lime drunken chicken? One time, we had some guests over and my husband prepared Silom Sunrise. Fortunately or unfortunately, we ran out of tequila before everyone started to get giggly. A few days later, we bought a new bottle of tequila. I thought I’d baptize it by cooking drunken chicken.
Imagine the flavors of Tequila Sunrise with every mouthful of chicken. But you get more because drunken chicken is cooked not only with tequila, grenadine and lime juice but also with rosemary, star anise and a little light soy sauce. An unusual combination of ingredients, no doubt, but it does work very well.
This is a very simple recipe. And there is no bitter taste of alcohol whatsoever because the tequila is allowed to reduce before the rest of the ingredients are added. Trust me, this one is delicious.
- Pat the chicken pieces dry with paper towels.
- In a non-stick frying pan, lay the chicken pieces skin side down and cook over medium high heat until the skins start to render fat. Cook until the skins are lightly browned then flip them over to brown the other side.
- Pour in the tequila, turn up the heat to high and cook uncovered without stirring until most of the liquid has evaporated.
- Add the rest of the ingredients (except the cilantro), lower the heat, cover and simmer for 35 to 40 minutes, shaking then pan occasionally to make sure that the chicken pieces are well covered with the sauce. If the liquid dries up during cooking, add water, a quarter cup at a time.
- During the last five minutes of cooking, remove the cover of the pan, turn up the heat to high and cook uncovered until the sauce is thick and sticky.
- For best results, let the chicken sit in the sauce for an hour or so then reheat, garnish with some snipped cilantro and serve.
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