My Margarita Chicken is from a recipe cut out of the Virgin Islands Daily News sometime in the 1990’s. It is a staple in my kitchen whether I am creating burritos, enchiladas, tacos or chicken and rice. This is one of my most requested dishes from friends and family. Try it out on your friends and family and they will be bugging you to make it all the time.
Even though I keep trying to take a photo of this yummy chicken dish it just disappears before I can get a good photo. The last time I made it…here is what was waiting for the next days taco salads!
Bon appetite! Bon Provecho!
Here is my written version of the recipe –
Margarita Chicken!
April 18, 2015
Category
Food
This is a chicken I use for tacos, burritos, enchiladas, pastelon, shepards pie, or just over rice. The favor is fabulous and the prep is easy! I get requests to make this chicken from just about everyone.
Ingredients
- 6 – Boneless (or bone in whatever kind of chicken you like) chicken – I use thighs
- 2 tsp chopped/minced onion - I use a Microplane Coarse Grater
- 4 tsp finely chopped garlic - I use a fine Microplane Fine Grater
- 1 tsp oregano
- 1 tsp paprika
- 2 tsp cumin
- 4 tsp chili powder
- 1-1/2 tsp cayenne pepper (optional) I use chipotle pepper
- ½ tsp black pepper
- 3 T catsup – I do like Heinz “natural” stuff
- 2 tsp red wine vinegar
- 2 T honey
- 2 T (or more) Tequila
- 1 T (or more) Triple Sec
- Juice from at least ½ lime
Instructions
- I won’t write out the “real” instructions cuz not only do I NOT follow the instruction but I rarely measure anything including the amount of chicken!!
- Throw it all in a pot and put it on a low heat. If the chicken is frozen (as mine usually is) I don’t even look at it for ½ hour to 45 minutes and then I might stir it. Once the chicken is mostly cooked, I remove from the pan and use two forks to shred it and then put it back in the pan.
- At this point I would add any kind of beans (pinto, black or whatever) and if you want it a little spicy, a can of Rotel Original Tomato & Green Chili
= yummy!! And then I just continue to keep on low heat until I remember to turn it off or it is time to eat. How is that for exact instructions!?
I can testify to its yumminess!
Remember when we used as the meat in the pastelon that December? Now, if I make pastelon….I only want to use Margarita Chicken
And I will happily make it for you anytime you want it!!