Ingrédients pour Chicken Margarita Saffron Yellow Rice
- Yellow Rice
- 2 tablespoons tequila
- 1 tablespoon triple sec
- Fresh Lime Juice
- 1 tablespoon sugar
- Chicken Breasts
- Kosher Salt
- Fresh Ground Black Pepper
- All Purpose Flour
- Unsalted Butter
- Olive Oil
- Fresh Cilantro Leaves
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Comment préparer Chicken Margarita Saffron Yellow Rice
- Cook 1 cup of rice according to package directions. Stir in a pinch of saffron threads during the last 5 minutes of cooking for vibrant color.
- While the rice cooks, prepare the margarita sauce: In a small bowl, whisk together 2 tablespoons tequila, 1 tablespoon triple sec, 2 tablespoons lime juice, and 1 tablespoon sugar.
- Set the margarita mixture aside.
- Cut 2 boneless, skinless chicken breasts in half lengthwise, then pound each piece to 1/4 inch thickness.
- Rinse the chicken under cold water and pat dry with paper towels.
- Season the chicken generously with salt and freshly ground black pepper. Lightly dredge in 1/4 cup all-purpose flour, shaking off any excess.
- In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Working in batches, sear the chicken for 3-4 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- Pour the tequila mixture into the skillet. Add 1/4 cup chopped fresh cilantro and bring to a simmer.
- Return the chicken to the skillet. Reduce heat to low, and simmer for 6-8 minutes, or until the sauce has slightly thickened.
- Serve the chicken immediately over the saffron rice. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
39g
Fat
21g
Carbs
5g
