Internet's back in our house. We are back on German time zone. And all is right with the world. Okay, not all is right with the world, but there is still plenty to be grateful for.
Like tonight's dinner. Which put a big smile on my guy's face and earned me a thumbs up and a high five.
Aaaand a "Get Outta Doin' the Dishes" free card. Yep, he washed 'em all. And man were there a whole lotta them!
Before we got married, a fun and awesome woman who I used to work with put together a recipe book for me of all her favorite dishes that she has gathered over the years.
Tonight's dinner was inspired by one of the recipes in that book: Boneless Chicken Breast with Tequila Lime Chili Sauce. Sauce not pictured. Sorry.
Per her suggestion I served it with a side of cilantro rice and a salad. The cilantro rice is from a recipe out of my Cooking Light cookbook. It is a must have people! I served it once at a BBQ last year and was having to write out recipe cards at the end to give to a few of my girls. Seriously. It's that good.
Actually, one time it wasn't that good. haha I cooked it once for my friends in their house and didn't have a rice cooker, and well, I can't cook rice without a rice cooker so it was slightly mushy and gooey. So, I highly recommend using a rice cooker...unless you have some magic touch with cooking rice on the stove. If so, how do you do it?!?!?
For those of you on the West Coast in America, this could be dinner tonight. For the rest of you who are already into or have passed the dinner time frame, make this tomorrow.
If you have a porch or balcony, enjoy this great summer meal outside like we did on this great summer's day!
Broiled Chicken with Tequila Habanero Sauce
Inspired by Mary Ann Constantini
4 Boneless, Skinless Chicken Breasts
1 TBS Paprika
1 tsp White Pepper
2 TBS Butter
1 Clove Garlic, minced
1 Habanero Pepper
1/2 cup Tequila
1/2 cup Cream (I used a light version)
Pound Chicken until about 1/2 inch thick. Mix paprika and pepper together. Take half of the mixture and rub over chicken (be sure to cover both sides). Place on broiler pan and broil for 4 minutes on each side, for a total of 8 minutes.
Melt butter in a frying pan. Add in the habanero, saute 1 minute, and then add the garlic and saute for another minute. Add the rest of the paprika mixture and stir. Pour in tequila and cook until liquid is reduced by half, stirring frequently. Add cream. Reduce heat and cook until warm and slightly thickened, but still pourable. Add more liquid if it is too thick. Salt to taste. Pour over chicken breasts and serve.
Adapted from the Cooking Light Cook Book
For the Rice:
2 Cups Brown Rice
1/4 tsp Ground Ginger
1 Garlic Clove, minced
2 tsp Cumin
3 cups Chicken Broth
Mix broth and spices together and pour over rice. Let rice soak for 30 minutes to an hour. Cook in rice cooker.
For the Sauce:
2 cups Cilantro Leaves, loosely packed
1/2 cup Chicken Broth
1/8 tsp ground ginger
1 garlic clove
Dash of Salt
Combine all ingredients in a food processor and process until smooth. Stir into cooked rice.
Note: If you are not a big cilantro fan, like my mother, you are missing out on such an amazing flavor! But really, if you don't feel the same way about this potent green herb, try substituting basil instead. Or skip the sauce all together. The flavor of the rice with the cumin is still delicious!