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TEQUILA CHICKEN (Already legalized)
1-1/2 to 2 lb. Boneless Chicken Breasts, in bite-sized pieces
1 Tbs. Olive Oil
2 cloves of Garlic, finely minced
I med. onion, chopped
I green pepper, chopped
1 lg. or 2 sm. fresh tomatoes, diced
2 Tbs. Cilantro, chopped
1/4 c. Tequila (Cuervo Gold holds flavor best)
OPT: I tsp. Lawry's Seasoned Salt
cooked rice
warmed tortillas
In a hot lion-stick skillet, warm the Olive oil, then quickly brown chicken with onion, garlic and
green pepper. Quickly add tomatoes, cilantro, and Tequila and heat through. Serve with cooked
(brown) rice and warmed tortillas. Another good addition is chopped lettuce and cooked beans.
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