Texas Style Chicken Tequila

Texas Style Chicken Tequila


"This dish is colorful and the ingredients prepared ahead of time. Your family and friends will love this recipe! Note: the most time consuming part of this recipe is making the paste for the sauce (it gives an unique flavor and is worth the effort). The paste can be made ahead of time and stored in the fridge. Bring to room temperature before adding to the sauce. Serve with your favorite noodles (1b of dry) or with mashed potatoes (5 medium.)"

Ingredients 50 m {{adjustedServings}} servings 430 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 608 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft. 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.
  2. 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. Remove vegetables, and set aside.
  3. Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned. 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. Remove from heat, and stir in Romano cheese and cilantro. Taste and adjust seasonings if desired. Serve immediately.
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Reviews 12

  1. 15 Ratings


This is a good recipe but it would be blend if followed exactly. So, here are the changes I made: (1) Use cooking spray. Butter would be too heavy and the leftover is greasy. (2) Marinated whole chicken breasts with 3tbsp each of soy sauce, lime juice, and tequila for overnight. To make the paste (made a day ahead): (3) Doubled the amount of the ingredients for the paste (I actually shopped 2 jalapeno peppers myself!). (4) Also added ~2/3 cup finely chopped cilantro. Sauté the garlic, jalapeno and cilantro together then added the chicken stock, tequila and lime juice (doubled the volume of the liquids too) and simmer to a paste (took ~40min). (5) Drained marinate and brown the whole chicken breasts. Removed the chicken breasts from pan, let cool slightly then tear to strips about the width of 2-fingers. This gave a much better texture than cubed. (6) Because I didn’t think the flavor would be enough with just the paste so in a small saucepan, I reduced 1 cup of chicken stock with 1/2 cup of tequila, 3 tbsp of lime juice, 1tbsp of soy sauce to ~1/2 the volume. I think in the future, I would use more tequila, stock and lime for the paste and eliminate this step. (7) Sautéed the pepper slices for 1 minute and remove from pan (don’t over cook). (8) Sautéed the onion slices then mix in the chicken strips. Sprinkled a pinch of flour (to absorb grease). Mix well. (9) Mixed ~1tsp of arrowroot starch (or any thickener) with ~3/4~1cup of half-&-half, then added to the chicken/onion mi


I love this recipe! My husband and I have been making this for over a year and it is our favorite. It is delicious over rice or pasta. Unless you love heavy cream, I would recommend using about 2/3 the recipe amounts. For tequila lovers, use up to two times the recipe amounts for stock and tequila. It is also much quicker to put the chicken in one skillet and the veggies in another so you can cook them at the same time. A pinch of cayenne also makes a great addition.

kristen m

Delicious! But I had to make a few of my own changes to get there. I left out the oil and used much less cream (extra chicken stock for liquid). I used yellow bell pepper instead of red & green, and seasoned with extra lime, sea salt, and cilantro and a small bit of honey at the end. My husband loved it!