Wednesday, August 4, 2010

Tequila Chipotle Chicken with Zucchini Fritters

Remember back when I made Southwestern Fritters and said that they'd be great right out of the freezer for a quick weeknight meal?  Well, their time had finally come.  When I looked in my fridge after work the first thing I noticed was a couple ears of corn, a bag of going-bad spinach, and some leftover queso blanco.  I can't believe how much corn I've been getting from my CSA this summer.  Its been the best year for produce.... as if I need more reasons to cook!

This was a very simple dinner to make and only took about 20min.

~serves 2
2 chicken breasts, pounded thin
1 bag of washed spinach
2 ears of corn, husk and silk removed
1 small white onion, diced
3 oz queso blanco (cojita, ricotta salata, even feta might work nicely)
1 tbsp plus 1 tsp chipotle pepper (adjust depending on how hot you like your food)
juice from 1 lime
1/2 C chicken stock
1 tbsp honey
1/4 C tequila
salt and pepper
olive oil
Southwestern Fritters -reheat by placing in a 350F oven (or toaster oven) for 10min, flip, then 5-10min until they're done

1) Place the corn in a pot of boiling water along with a couple tablespoons of sugar.  Cook 5 minutes and test for done-ness.  If done, remove and let cool.  Once cool, cut the ears off of the cob and place aside.  Alternatively, you can use frozen corn kernels.
2) Add the onion to a skillet and cook 2-3 min until softened.  Add the spinach and let it wilt, 2 min.

3) Add the corn kernels to the spinach, season to taste and set aside (but keep warm).
4) In another skillet, heat 1 tbsp of olive oil of med-high heat.  Season the chicken breasts with 1 tsp chipotle pepper, salt and pepper.  Place the chicken in the hot skillet and cook 5-6 min turning once (thinly pounded chicken breasts will cook pretty quickly).
5) Remove the chicken and place on a plate to rest.  Add the stock, lime juice, remaining chipotle pepper, and honey to the skillet.  Scrape up any stuck chicken pieces and let this cook together until it comes to a boil.
6) Carefully (and away from the flames) add the tequila to the skillet.  Here comes the fun!! LIGHT IT ON FIRE

7) Shake the pan and let it cook down for a bit.  If this makes you nervous, just let it boil until reduced by 1/2.

Serve the chicken over the spinach/corn mixture topped with some pan sauce and queso blanco.  Alongside go the fritters.  Easy, tasty, quick, Flammable :)  Now that's what I call dinner!

Yummy Southwestern Fritters

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