Margarita Poached Chicken

Hold the salt! This south of the boarder dish is bursting with flavor and it’s good for you, too!

By: Jodie Shield, RDN

Just got back from Arizona and I had to share this muy bien recipe – that’s very good in Spanish. It’s super easy to make because you poach the chicken on the stove in the margarita marinade.  The original recipe (Citrus-Tequila Poached Chicken with Guacamole) ran in the Chicago Tribune, but I went ahead and gave it some healthy short cuts.  I skipped the salt and added extra fresh garlic and a splash of freshly squeezed lime juice to enhance the flavor.  Then instead of making their guacamole, I used my homemade guacamole recipe and served the chicken over Mexican Rice with a side of Black Bean and Corn Salad.  If you’re really feeling festive, enjoy some taco chips and Black Bean Dip and sip a frozen Margarita. Ole!

Margarita Poached Chicken

4 servings

 Preparation Time = 15 minutes

Cook time = 15 minutes

 Ingredients:

• 2 pounds boneless, skinless chicken thighs (about 8)
• ¾ cup fresh orange juice
• ¼ cup fresh lime juice
• 1 tablespoon olive oil
• 1 to 2 ounces tequila
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• ¼ teaspoon salt, optional

Steps:

1. Put chicken thighs in 11 x 9 inch baking dish.
2.  Whisk orange juice, olive oil, tequila, garlic, cumin, and salt (if using) together in measuring cup; pour over chicken.  Allow to rest at room temperature, about 12 minutes.
3. Transfer chicken and marinade to a large skillet; cook over medium heat until chicken is done, turning once, about 12 minutes.  Remove chicken to a serving platter.
4. For sauce, simmer cooking liquid and reduce to about one-half amount, about 5 minutes.
5.  Serve chicken over brown rice; top with sauce and generous portion of guacamole.

Nutritional Information per Serving (2 thighs): 337 calories, 38 grams protein, 7 grams carbohydrate, 16.5 grams fat, 4 grams saturated fat, 211 milligrams cholesterol, 0 grams fiber, 138 milligrams sodium

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