• Citrus-Tequila Poached Chicken With Guacamole

    ready in: 30 minutes
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  • 8 boneless, skinless chicken thighs
    1 cup fresh orange juice
    1 tablespoon olive oil
    1 to 2 ounces blanco tequila (may substitute chicken broth or water)
    3 garlic cloves, peeled, minced and divided
    3/4 teaspoon salt, divided
    1 teaspoon cumin seeds, toasted in a dry skillet and ground
    Juice of 1 lime
    2 avocados, peeled and pitted
    1/2 cup peeled and 1/4-inch-diced jicama
    8 to 12 grape tomatoes, roughly chopped (should remain in good-sized pieces)
    Chopped, fresh cilantro leaves, to taste
    Put the chicken in a shallow dish or nonreactive pan. In a measuring cup, whisk the orange juice, olive oil, tequila, 2 of the minced garlic cloves, 1/2 teaspoon of the salt and the cumin. Pour over chicken and allow to rest for 10 minutes.
    Meanwhile, put 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 salt. Stir in the cilantro to taste.
    Transfer chicken and marinade to a large skillet; cook over medium heat until chicken is done, turning once, for about 12 minutes. Serve chicken topped with a generous portion of guacamole. (If you like, reduce cooking liquid for a sauce, for about 5 minutes.)
    Makes 4 servings.
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