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CHICKEN TEQUILA by www.country-cooking.com
1 cup Strong chicken stock
9 ounces Whole tomatoes -- undrained
3 Cloves garlic -- minced
2 Chicken breasts -- boneless
1/2 cup Tequila
2 Juice from two limes
Heavy dash cayenne pepper
1 teaspoon Chili powder
1 teaspoon Cumin
1/2 teaspoon Coriander
Salt to taste
Olive oil
Simmer the chicken breasts in the stock, until tender. Remove and cube.
Set aside, reserving stock. Saute' the garlic in olive oil. Add tomatoes (breaking up) and the remaining ingredients; simmer, covered 1/2 hour. Add chicken and re-heat. Toss with cooked noodles. If sauce becomes too thick, add the chicken stock. Sprinkle with Parmesan cheese and garnish with fresh basil or parsley leaves.
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