Marinade can become a poaching liquid

Chicago TribuneJuly 20, 2013 


The marinade becomes poaching liquid in this citrus-tequila poached chicken topped with guacamole.


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 wouldn’t 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:

Citrus-Tequila Poached Chicken with guacamole

Citrus-Tequila Poached Chicken With Guacamole 8 boneless, skinless chicken thighs 1 cup fresh orange juice 1 tablespoon olive oil 1 to 2 ounces blanco tequila 3 cloves garlic, minced 3/4 teaspoon salt 2 avocados, peeled, pitted 1 teaspoon cumin seeds, toasted, ground Juice of 1 lime 1/2 cup chopped jicama, in 1/4- inch dice 8 to 12 grape tomatoes, roughly chopped (should remain in good-size pieces) Cilantro, chopped

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

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