In a hurry and without enough time to marinate, I faked it. The chicken thighs were already in the citrus marinade I had created when I realized that to allow them time to soak would mean a late dinner at least later than I wanted.
So into the skillet it all went, chicken and marinade. I figured that although the chicken wouldn't brown, at least the flavors of orange juice, tequila, garlic and cumin would have more time to infuse into the meat. And they did.
A rich topping of guacamole, studded with diced jicama for extra crunch, finished the dish. Sometimes being in a hurry pays off.
Citrus-tequila poached chicken with guacamole
Prep time: 15 minutes
Cook time: 15 minutes
8 boneless, skinless chicken thighs
1 cup fresh orange juice
1 tablespoon olive oil
1 to 2 ounces blanco tequila
3 cloves garlic, minced, divided
3/4 teaspoon salt, divided
1 teaspoon cumin seeds, toasted, ground
2 avocados, peeled, pitted
Juice of 1 lime
1/2 cup chopped jicama, in 1/4-inch dice
8 to 12 grape tomatoes, roughly chopped (should remain in good-size pieces)
Put the chicken in a shallow dish or nonreactive pan. Whisk the orange juice, olive oil, tequila, 2 cloves minced garlic, 1/2 teaspoon salt and cumin together in a measuring cup. Pour over the chicken. Allow to rest, 10 minutes.
Meanwhile, for the guacamole, put the 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 1/4 teaspoon salt. Stir in cilantro to taste.
Transfer chicken and marinade to a large skillet; cook over medium heat until chicken is done, turning once, about 12 minutes. Serve chicken topped with generous portion of guacamole. (If you like, reduce the cooking liquid for a sauce, about 5 minutes.)
Per serving: 649 calories, 38 g fat (8 g sat.), 313 mg cholesterol, 20 g carb., 59 g protein, 649 mg sodium, 8 g fiber