Chicken Tequila Fettucini, or "Jose's Polla Fire"


Highest Review

Lowest Review

Your Rating


Choose Rating:

Chef: Quinn Emmett

Serves: 4


This is a fantastic recipe for fall; not too heavy yet still a great warm dinner. I (surprise!) decided very young I would never measure any sort of alcohol in silly tablespoons, and instead tailored this recipe with a good 2 second slosh of tequila. You should do the same.


16 oz fettucine pasta
1/3 cup fresh cilantro, chopped
2 tbsp minced garlic
2 tbsp minced jalapeno peppers
3 tbsp butter
1/2 cup chicken stock
3 tbsp tequila
2 tbsp fresh lime juice
3 tbsp soy sauce
1 1/4 lb(s) skinless, boneless chicken breast halves - cubed
1/4 whole red onion, sliced
1 whole red bell pepper, thinly sliced
1 whole yellow bell pepper, thinly sliced
1 whole green bell pepper, thinly sliced
1 1/2 cup heavy whipping cream

In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes.
Add the stock, tequila and lime juice.
Bring the mixture to a boil and cook until reduced to a paste-like consistency.
Set aside.
Pour soy sauce over the chicken and set aside for 5 minutes.
Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
Meanwhile, cook fettuccini according to package directions.
When the peppers have wilted, add the chicken and soy sauce.
Toss and add the reserved tequila/lime paste and cream.
Bring to a boil.
Gently simmer until chicken is cooked through and sauce is thick.
Toss with well drained fettuccini and garnish with cilantro.