Guy Fier first pickles chicken thighs in a mixture of garlic, cumin and chili powder, then bake them on the grill. He adds to the chicken jalapeno broth, fried tortilla strips and cold sour cream sauce with tequila. Share with friends: 
Time: 9 hours 5 minutes. Difficulty: medium Servings: 4 – 6 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For marinade:
- 4 chicken thighs with bones but without skin
- 55 gr. silver tequila
- 2 tbsp. l olive oil
- 2 lime juice
- 1 chipotle pepper in adobo sauce
- 1 tbsp. l ground cumin
- 1 tbsp. l chili powder
- 4 cloves of garlic
- 1 tsp oregano
- 1 tsp salt
- 1 tsp coarse black pepper
For soup base:
- 1 can (400 gr.) Sun-dried tomatoes, knead
- 1 roasted and minced jalapeno peppers
- 2 tbsp. l vegetable oil
- 1 diced onion head
- 4 minced cloves of garlic
- 1 tsp chili powder, plus a little more to sprinkle strips tortillas
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 8 tbsp. pure chicken broth (without salt and spices)
- 1 lime juice and zest
- 1 Striped Corn Tortilla
For submission:
- 1 diced Hass avocado pulp
- 2.5 tbsp. cooking oil for frying
- 8 strips of tortilla corn tortillas
- 1 tsp salt, plus some more
- A pinch of chili powder
- 3/4 Art. sour cream
- 2 tbsp. l tequila
- 1 tsp coarse black pepper
- 1/2 bunch cilantro (coarsely chop leaves)
- Lime wedges for decoration
Recipes with similar ingredients: chicken thighs, tequila, pepper jalapenos, chipotle pepper in adobo sauce, sun-dried tomatoes, onions onions, garlic, lime juice, sour cream, cumin, chili seasoning, oregano, Avocado, tortilla, cilantro, lime
Recipe preparation:
- Pour into a bowl of a small food processor or blender vegetable oil, tequila, lime juice, add chipotle pepper, cumin, chili powder, garlic, oregano, salt and pepper and beat until homogeneity. Put the marinade in a plastic bag with chicken. Close the bag and refrigerate for 6-8 hours.
- Preheat the grill or pan to medium high temperature. Put jalapeno peppers and bake until on the skin of the stripes. Put pepper in a small bowl and cover cling film to cover the skin with droplets. When he it will cool down so that it can be picked up, remove top, peel, seeds and chop.
- Heat a large saucepan with a thick saucepan over moderate heat. bottom and add 2 tbsp. l vegetable oil. When it warms up put onions and fry before caramelization, about 5-7 min Add garlic, chopped jalapenos, chili powder, cumin, salt and pepper to taste. Cook for 3-4 minutes, try so that the mixture does not burn. Pour some chicken into the pan broth to remove glaze from the bottom of the pan and frying.
- Add the remaining chicken stock, sun-dried tomatoes and lime juice. Put strips of tortilla and bring the mixture to a boil, then reduce heat and simmer for 30 minutes. Try and add spices.
- While preparing the base for the soup, warm to a moderately high temperature grill or grill pan. Get the chicken out of the marinade and put on the grill. Bake, turning, until tender, 14-18 min Transfer chicken pieces from the grill to a large plate. When they will cool down enough to be picked up, remove skin, remove bones and divide into pieces. Keep warm. For submission: Heat in a pan with high sides vegetable oil up to 1800С. Put the tortilla strips and fry until golden brown. Lay on paper towel plate and sprinkle 1 tsp. salt and a pinch of powder chili. In a small bowl stir the sour cream, 2 tbsp. l tequila and the remaining lime zest, salt and sprinkle 1 tsp. black pepper. When serving, lay pieces of chicken on the bottom of each deep plates and fill with hot soup base. Put it on top diced avocado, fried tortilla strips, sour cream tequila and cilantro sauce. Garnish with lime slices and serve.
