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: 30 - 50 minutes
Overall Time: 45 - 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)
- Salt & Pepper
- Water
- Paper Towel
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 chunks 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. When hot, fry the sliced Onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the rinsed rice with 200ml 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 & baby marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful Chicken & 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 chunks 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. When hot, fry the sliced Onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the rinsed rice with 400ml 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 & baby marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful Chicken & 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 chunks 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. When hot, fry the sliced Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). Add the rinsed rice with 600ml 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 & baby marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful Chicken & 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 chunks 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. When hot, fry the sliced Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). Add the rinsed rice with 800ml 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 & baby marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful Chicken & 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 30 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 45 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: 989, Carbs: 102 grams, Fat: grams, Protein: 59.1 grams, Sugar: 14.3 grams, Salt: 1075 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 chunks 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. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the rinsed rice with 400ml 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 & baby marrow. DINNER IS READY: Dish up the loaded rice. Top with the flavourful chicken & 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?
989 calories
How much fat content does Tangy Tequila & Lime Chicken have?
grams
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