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Tequila Lime Chicken with Black Rice Salad

Tequila Lime Chicken with Black Rice Salad

Tequila Lime Chicken

Ingredients:

8 boneless, skinless chicken thighs (about 2 ½ lbs) trimmed of excess fat

3 large limes

¼ cup agave syrup

⅓ cup tequila

3 large cloves of finely chopped garlic

1 tsp chipotle chile powder

1 tsp ground cumin

½ tsp dried oregano

¼ cup coarsely chopped cilantro

Kosher salt

Fresh ground black pepper

Vegetable oil

Directions:

In a medium bowl, whisk the tequila, juice from two limes, agave, garlic, chile powder, cumin, oregano, 2 ½ tsp salt and black pepper to taste

Add the chicken, turning to coat.

Cover and refrigerate for at least 8 hours. You can leave chicken in marinade for up to two days

Heat grill to medium temperature (between 350 degrees F and 375 degrees F)

Remove the chicken from the marinade and shake off the excess liquid

Brush the chicken and grill grate with oil

Grill the chicken until slightly charred and cooked through (about eight minutes total – flip once)

Remove the chicken from the grill, cover it with foil and let it rest for five minutes

Complete the chicken by garnishing with cilantro and squeezing ½ a lime over it. Serve with Black Rice Salad

 

Black Rice Salad

Ingredients:

1 ½ cups Chinese black rice

½ cup minced shallots

3 Tbs olive oil

3 Tbs fresh lime juice

1 cayenne or serrano chile with seeds (minced)

2 Tbs seasoned rice vinegar

1 cup sugar snap peas, trimmed and sliced into ½ inch sections

2 small ripe avocados, halved, pitted and peeled. Cut one into ½ inch cubes and one into thin slices

1 Tbs Thai fish sauce

Kosher salt

¼ cup chopped fresh mint

1 to 2 limes, cut into wedges

Directions:

Rinse rice 2-3 times with cold water

Place rice into a 3-quart saucepan with 2 ¾ cups water

Place saucepan on burner set to high and bring to a boil

Cover the pan, lower the heat to low and cook about 30 minutes (until rice is tender)

Remove from heat and let stand until the rice is completely cool

Heat the oil in an 8” skillet over medium heat

Once heated, add the shallots and cook, stirring often until they are translucent (2-3 minutes)

Add the chile and cook for an additional minute. Remove from heat

Combine the lime juice, rice vinegar, fish sauce and ½ tsp salt in a large bowl

Turn the rice gently to loosen it (preferably using a large, wet wooden spoon)

Transfer the rice to the bowl containing the dressing, add the shallot mixture and gently toss together

Let the salad sit at room temperature for between 10 minutes and 1 hour

Stir in the snap peas, diced avocado and half of the mint and season to taste with the salt

Transfer to a serving dish and garnish with the avocado slices and remaining mint

 

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