Get the salt, find the lime, and take a shot… at this tequila-inspired recipe, Chef. After marinating in a tequila, lime & orange juice marinade with a special spice rub, chicken pieces are oven-roasted until golden. Completed with a colourful serving of rice dotted with baby marrow, onion & corn. ¡Arriba, abajo, al centro, pa’ dentro!
Tangy Tequila & Lime Chicken
Tangy Tequila & Lime Chicken
with jasmine rice, corn & baby marrow
Hands on Time: 35 - 50 minutes
Overall Time: 50 - 60 minutes
Ingredients:
- Baby Marrow
- Chicken
- Corn
- Free-range Chicken Pieces
- Jasmine Rice
- Onion
- Onions
- Spicy Rub
- Tequila Marinade
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
MARINATION
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine the tequila marinade, the spicy rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes.
Corn & BABY MARROW
Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the Corn and the baby marrow until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season.
FRAGRANT RICE
Return the pot to medium heat with a drizzle of oil. Fry the Onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the rice with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
While the rice is on the go, drain the marinade from the Chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time.
JUST BEFORE SERVING
Combine the rice with the Corn and baby marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful Chicken and all the tray juices. Look at you, Chef!
MARINATION
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine the tequila marinade, the spicy rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes.
Corn & BABY MARROW
Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the Corn and the baby marrow until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season.
FRAGRANT RICE
Return the pot to medium heat with a drizzle of oil. Fry the Onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the rice with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
While the rice is on the go, drain the marinade from the Chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time.
JUST BEFORE SERVING
Combine the rice with the Corn and baby marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful Chicken and all the tray juices. Look at you, Chef!
MARINATION
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine the tequila marinade, the spicy rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes.
Corn & BABY MARROW
Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the Corn and the baby marrow until golden, 6-8 minutes (shifting occasionally). Remove from the pot and season.
FRAGRANT RICE
Return the pot to medium heat with a drizzle of oil. Fry the Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). Add the rice with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
While the rice is on the go, drain the marinade from the Chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time.
JUST BEFORE SERVING
Combine the rice with the Corn and baby marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful Chicken and all the tray juices. Look at you, Chef!
MARINATION
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine the tequila marinade, the spicy rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes.
Corn & BABY MARROW
Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the Corn and the baby marrow until golden, 6-8 minutes (shifting occasionally). Remove from the pot and season.
FRAGRANT RICE
Return the pot to medium heat with a drizzle of oil. Fry the Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). Add the rice with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
While the rice is on the go, drain the marinade from the Chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time.
JUST BEFORE SERVING
Combine the rice with the Corn and baby marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful Chicken and all the tray juices. Look at you, Chef!
Frequently Asked Questions
What is the preparation time for Tangy Tequila & Lime Chicken?
The preparation time for Tangy Tequila & Lime Chicken with jasmine rice, corn & baby marrow is between 35 and 50 minutes.
What is the total time required to make Tangy Tequila & Lime Chicken with jasmine rice, corn & baby marrow?
The total time required to make Tangy Tequila & Lime Chicken with jasmine rice, corn & baby marrow is between 50 and 60 minutes.
How many servings does Tangy Tequila & Lime Chicken provide?
4 servings
What are the main ingredients in Tangy Tequila & Lime Chicken?
Baby Marrow, Chicken, Corn, Free-range Chicken Pieces, Jasmine Rice, Onion, Onions, Spicy Rub, Tequila Marinade
What is the nutritional information of Tangy Tequila & Lime Chicken?
Calories: 1012, Carbs: 109 grams, Fat: grams, Protein: 59.8 grams, Sugar: 17.6 grams, Salt: 1086 grams
How do I prepare Tangy Tequila & Lime Chicken?
MARINATION: Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the tequila marinade, the spicy rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes. CORN & BABY MARROW: Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the corn and the baby marrow until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season. FRAGRANT RICE: Return the pot to medium heat with a drizzle of oil. Fry the onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the rice with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. CHICKEN: While the rice is on the go, drain the marinade from the chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time. JUST BEFORE SERVING: Combine the rice with the corn and baby marrow. DINNER IS READY: Dish up the loaded rice. Top with the flavourful chicken and all the tray juices. Look at you, Chef!
What should be prepared from my kitchen to make Tangy Tequila & Lime Chicken?
Baby Marrow, Chicken, Corn, Free-range Chicken Pieces, Jasmine Rice, Onion, Onions, Spicy Rub, Tequila Marinade
How many calories does Tangy Tequila & Lime Chicken have?
1012 calories
How much fat content does Tangy Tequila & Lime Chicken have?
grams
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