Tatemadillo Chicken with Tequila.

Mexican cuisine provides dishes that are great for pairing with different spirits and offer a vast combination of flavors. Discover one of the many delicious recipes you can make. This one is based on a tasty grilled chicken with tequila.

Preparation time: 45 minutes.

This recipe serves 4 dishes.

Ingredients:

• 100 ml of 100 Años ® Reposado Tequila
• $ pieces of chicken breasts
• Salt to taste
• Avocado oil to taste
• 50 g of butter
• 3 slices of leek
• 50 g of rosemary leaves*
• 50 g of chives*
• 50 g fresh thyme*
• 25 g oregano*
• 1 tsp fennel seeds
• 100 ml cream
• Agave honey to taste

Garnish:

• 5 pieces of fennels
• 250 g dried peaches
• Salt and freshly ground white pepper to taste

Couscous:

• 200 ml boiling water
• 200g pre-coocked couscous
• Olive oil to taste
• 6 pieces of canned, dried tomatoes
• 2 pieces of spring onions
• Fresh parsley to taste
• Lemon juice to taste
• 2 pieces of large spinach leaves

How to prepare the dish:

Season the chicken breasts with salt on all sides and brown them in a pan with little avocado oil. Finish baking in the oven or in the pan but at low temperature and set aside.

In that same pan, heat avocado oil and butter. Add the leek and all the herbs* along with the fennel seeds. Cook until ingredients soften. Being careful not to flame it, add the 100 Años® Reposado Tequila and cook on very low heat for 20 minutes. Warm the cream and add it. Let it boil for a few minutes and remove it from heat. Before serving, emulsify with agave syrup.

Garnish:

Slice the fennels and the dried apricots in 1 cm thick slices. On a clean frying pan, brown with butter and a touch of avocado oil on both sides. Season with salt and pepper to taste.

Couscous:

Place the couscous in a bowl with boiling water and let it stand for 10 minutes or until the liquid is absorbed. Add olive oil to taste. Cut the dried tomato into strips, chop the stem of the spring onions, and add the parsley. Add this mixture to the couscous and mix—season with olive oil, lemon juice, salt and pepper.

Presentation of the dish:

Cut chicken diagonally and serve with its creamy sauce and apricots in an even way. Garnish with sauce on one side and cous cous on the other. Decorate with spinach leaves.

I hope this recipe helps you become an exceptional host and please your guests with this tasty Mexican dish.

Bon appetite!

Hungry for more tequila-based recipes? Click here to find more! 

Visit Casa Sauza; our chef will prepare the best tequila-based dishes you'll ever have. Have a tequila-based dish right at Tequila, Jalisco!