Ingredients
5 Boneless chicken thighs
½ Onion chopped
4 Garlic cloves chopped
3 Roma tomatoes chopped
1 Jalapeño Pepper chopped with seeds
3 Ears of corn cut off the cob
1 Bunch of Cilantro chopped
1 Cup of Tequila
½ Cup Water
2 Zest of limes and juice
½ Zest of orange and juice
4 pinches Onion Powder
4 pinches Garlic Powder
2 pinches Chili Powder
Preparation
Sautee onion and garlic in a little olive oil over medium high heat until onions are brown. Add chicken cook until brown. Deglaze pan with a 1/3 cup of tequila, add corn, tomatoes & jalapeno continue to cook until bottom of pan is brown. Deglaze pan again with a 1/3 cup of tequila add water if needed and lime and orange zest as well as the juices of both . Onion powder, garlic powder, and chili powder and salt and pepper to taste. Add the rest of the tequila and cover and cook on low/medium heat for about 20 min. I like a lot of pepper. Add cilantro at the end to preserve the green leaves. Enjoy
