Texas Style Chicken Tequila

Ingredients

• 0.5 cup chicken stock see 
• 1 tablespoon cooking oil 
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons garlic chopped
• 1 medium bell pepper green thinly sliced
• 1.5 cups heavy cream 
• 2 tablespoons jalapeno finely chopped
• 3 tablespoons juice of lime 
• 0.3 medium onion thinly sliced
• 0.5 medium bell pepper red thinly sliced
• 0.3 cup romano cheese freshly grated
• 4  chicken breast halves boneless skinless cut into cubes
• 3 tablespoons soya sauce 
• 0.3 cup tequila 
• 3 tablespoons butter unsalted divided

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat 2 tablespoons of butter in a small saucepan over medium heat.
2. Add garlic and jalapeno, and saute until soft.
3. Pour in chicken stock, tequila, and lime juice. Bring to a boil, then lower the heat and simmer until the mixture is reduced to a paste, about 15 minutes. Stir occasionally to make sure it is not sticking.
4. While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it. Melt remaining butter in a skillet, and saute the onion, red bell pepper and green bell pepper until soft.
5. Remove vegetables, and set aside.
6. Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned.
7. Pour in the sauce and heavy cream, and add the peppers. Bring to a boil, and simmer until chicken is cooked through, about 5 minutes.
8. Remove from heat, and stir in Romano cheese and cilantro. Taste and adjust seasonings if desired.
9. Serve immediately.