Tequila Chicken
- Number of Servings: 4
Ingredients
8 skinless, boneless chicken thighs (about 1 1/3 pounds)1 medium onion, cut into 8 wedges and separated1 can (15 ounces) tomato sauce1/4 cup tequila or chicken broth2 tablespoon molasses1 tablespoon lime juice1 teaspoon crushed red pepper1/2 teaspoon ground cuminHot cooked brown rice (if desired)Lime wedges (if desired)
Remove fat from chicken. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
Add remaining ingredients except rice and lime wedges to skillet. Heat to boiling; reduce heat. Return chicken to skillet. Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Uncover and simmer 3 minutes longer.
Serve chicken on rice; pour sauce over chicken. Serve with lime wedge.
Number of Servings: 4
Recipe submitted by SparkPeople user YOLLIE.
Add remaining ingredients except rice and lime wedges to skillet. Heat to boiling; reduce heat. Return chicken to skillet. Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Uncover and simmer 3 minutes longer.
Serve chicken on rice; pour sauce over chicken. Serve with lime wedge.
Number of Servings: 4
Recipe submitted by SparkPeople user YOLLIE.
Nutritional Info Amount Per Serving
- Calories: 272.8
- Total Fat: 5.8 g
- Cholesterol: 114.5 mg
- Sodium: 688.3 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.3 g
- Protein: 28.9 g
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