Cooking Lesson #455: Margarita “Green” Chicken

…from the California Kitchen

How you doin’? The sun is shining—the sun is always shining in Southern California and I am craving bright fresh flavors, like cilantro and lime. That could be a craving for margaritas, but actually, I was really thinking of making chicken with those kinds of flavors. This easy Margarita Green Chicken is fast and very flavorful.
 
In this one-skillet recipe I use boneless thighs, because they are flavorful, tender and juicy. Just combine cooked chicken with green sauce and lots of fresh chopped cilantro. Serve over steamed white rice with steamed tortillas or fried tortilla chips, if desired.
 
Prep time:  10 minutes
Cook time:  20 minutes
Yield:  4 servings
Calories: w/o rice or chips 180 calories
 
Ingredients 
1 tablespoon vegetable oil
1/4 cup sliced onion
1 cup chopped fresh cilantro leaves (stems removed), plus more for garnish
1 (10-ounce) can green chile enchilada sauce (I prefer Las Palmas brand)
Salt and pepper (to taste)
2 cups cooked, cubed, sliced or shredded chicken meat
1/2 cup chicken broth
2 tablespoons white tequila
2 tablespoons freshly squeezed lime juice
1 lime cut in eighths for garnish
 
Directions

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion and sauté until soft, then stir in cilantro. Add green chile sauce.
3. Season with salt and pepper to taste.
4. Reduce heat to low and simmer for 3 to 5 minutes.
5. Add cooked chicken, chicken broth and tequila, mix all together and heat through (do not over-stir the chicken or it will break up).
6. Add the lime juice
7. Serve hot with lime wedges and a few fresh cilantro leaves

ChefSecret:  I prefer to use sous vide chicken thighs or leftover roasted chicken in this dish.

Quip of the Day: “I had a pet chicken who dreamed of a world where chickens can cross the world without their motives being questioned.”
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