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tequila chicken and rice final dish with radish salsa on top. served on a small black plate with frying pan in the background with the extras
Ashley Pelaez Walker

Tequila Lime Chicken and Rice with Radish Salsa

5 from 4 votes
Chicken and rice cooked together with tequila, Mexican spices, vegetables, and plenty of cilantro for a flavorful one-pot meal. The dish is topped with a fresh radish salsa for crunch and an acidic bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Inactive Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Chicken, Main Course
Cuisine: Mexican
Calories: 583
Ingredients Method

Ingredients
  

For the Tequila Lime Chicken and Rice
  • 2 tablespoons Olive Oil
  • 1.5 lbs Chicken Tenders any cut of chicken will work here, cut into 1 inch pieces
  • Kosher Salt
  • Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Corriander
  • 1 medium Yellow Onion medium diced
  • 1 Green Bell Pepper medium diced
  • 1 bunch Cilantro stems separated from leaves (stems will be used for Tequila Chicken and leaves will be used for Radish Salsa)
  • 3 cloves Garlic minced or grated
  • 4 oz Tequila
  • 1 cup Rice long-grain, like Jasmin or Basmati
  • 2.5 cups Chicken Broth
For the Radish Salsa
  • 1 cup thinly sliced Radish about 6-8 radishes
  • ½ cup sliced Scallions
  • ½ cup chopped Cilantro
  • 1 tablespoon Lime Zest
  • ¼ teaspoon Kosher Salt
  • ⅛ teaspoon Black Pepper
  • 2 tablespoons Lime Juice
  • 1 tablespoon Olive Oil

Method
 

For the Tequila Chicken and Rice
  1. Heat olive oil over medium-high heat, in a large dutch oven. While oil is heating, prepare the chicken. Season with salt and pepper, then prepare the spice mixture. In a small bowl combine garlic powder, onion powder, cumin, and coriander. Use half of the mixture to season the chicken and set the rest aside.
  2. Once oil is hot and begins to shimmer when swirled around the pot, add seasoned chicken pieces in a single layer. Cook, undisturbed, on the first side for 5 minutes, until it browns. Once chicken is browned, flip and cook for another 2-3 minutes on the second side. The goal is not to cook the chicken through at this stage, just to brown it.
  3. Remove the chicken and set aside. Add onions, bell pepper, and cilantro stems to the pot adding a drizzle of oil if needed. Season with salt and pepper, then add remaining seasoning mixture. Stir to combine and cook the vegetables over medium heat for 5 minutes, until beginning to soften. Stir occasionally to ensure nothing burns or sticks to the bottom of the pot.
  4. Once vegetables begin to soften, add garlic and stir to combine. Cook for 1 minute then raise heat to high and add tequila. The tequila will bubble up when added. Using a wooden spoon or spatula, scrape up any bits from the bottom of the pan. After the tequila has almost evaporated, add the chicken, rice, and broth.
  5. Stir to combine all ingredients and bring to a boil. Cover and lower to a simmer. Cook, covered, for 20 minutes, until rice is tender and liquid has been absorbed.
For the Radish Salsa
  1. While chicken and rice are cooking, prepare the radish salsa. Combine all ingredients in a medium bowl and taste for seasoning. Adjust seasoning if needed and set aside until chicken and rice are finished cooking.
For Serving
  1. Once chicken and rice are finished cooking, garnish with chopped cilantro and radish salsa.