In a hurry and without enough time to marinate, I faked it. The chicken thighs were already in the citrus marinade I had created, when I realized that to allow them time to soak would mean a late dinner at least later than I wanted.
So into the skillet it all went, chicken and marinade. I figured that although the chicken wouldnt brown, at least the flavors of orange juice, tequila, garlic and cumin would have more time to infuse into the meat. And they did.
A rich topping of guacamole, studded with diced jicama for extra crunch, finished the dish. Sometimes, being in a hurry pays off.
For a printable copy of the recipe, click the link:
PUT the chicken in a shallow dish or nonreactive pan. Whisk the orange juice, olive oil, tequila, 2 cloves minced garlic, 1/2 teaspoon salt and cumin together in a measuring cup. Pour over the chicken. Allow to rest, 10 minutes.
MEANWHILE, for the guacamole, put the remaining garlic and the lime juice in a small bowl. Add the avocado, mashing with a fork. Keep it coarse and chunky. Stir in the jicama and tomatoes. Season with remaining 1/4 teaspoon salt. Stir in cilantro to taste.
TRANSFER chicken and marinade to a large skillet; cook over medium heat until chicken is done, turning once, about 12 minutes. Serve chicken topped with generous portion of guacamole. (If you like, reduce the cooking liquid for a sauce, about 5 minutes.)
TIPS: Sub a little water or chicken broth for the tequila, if you prefer not to use spirits. Toast the cumin seeds in a dry skillet over medium heat, stirring often, until aromatic, 3-5 minutes. Yield: 4 servings
PER SERVING: 649 calories, 38 g fat, 8 g saturated fat, 313 mg cholesterol, 20 g carbohydrates, 59 g protein, 649 mg sodium, 8 g fiber