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This is an old Mexican method of cooking a tough old rooster. In its original recipe is called Pollo Burracho Con Limon or Drunken Chicken with lemons. (Burracho = Drunk and Pollo = chicken with Limon = lemons) This original recipe gets a face-lift and is brought into the twenty-first century using tequila, fire roasted corn, yellow tomatoes, hot green chili and lemon in a spicy dish; perfect for any high-octane chili scorched palate! This is Mexican cooking at its best.

The chicken breasts are marinated in tequila, then seared at a high temperature just before combining them with flavorful Mexican chili's, yellow tomatoes, onions and fire roasted sweet corn; lets dive right into this recipe!

-Authentic Pollo Burracho con Limon

Ingredients:

6 chicken breasts

2 cups good tequila

1 tbsp. seasoned salt

1/2 cup flour

3 tbsp. olive oil

1-14 oz. jar Pace Tequila Lime Salsa

1 small onion, diced

2 cloves garlic, minced

1 fresh lemon, halved or 1/4 cup fresh juice

2 large fresh New Mexico green chili's, fire roasted, peeled, seeded and diced

4 ears white sweet corn fire-roasted cut kernels or 2 cups frozen, thawed, and drained fire roasted white corn kernels. (Available in most grocery and specialty food stores.)

Directions:

Place chicken breasts in a deep bowl, pour most tequila over the breasts, cover with cling wrap, and marinate for 1 hour, in the refrigerator.

Remove chicken from marinate and throw away the tequila. Allow chicken to drain on paper towels, sprinkle with seasoned salt, and then dredge in flour.

Pour olive oil into a large saute pan, place over high heat; when the oil is hot brown chicken breasts 2-3 minutes on each side, remove from pan and reserve shortly.

Into this same saute pan, add more oil if needed and onions; saute until opaque. Add garlic and stir, then return chicken breasts to pan.

Pour tequila lime salsa into pan, reduce heat to simmer, add corn and the juice from half a lemon. Shake to combine well, cover, and simmer 12-15 minutes.

When chicken breasts juices run clear when pierced with a fork the meat is done.

To serve:

Remove the chicken breasts to a serving platter. Pour the ingredients in the saute pan over-top the chicken breasts, add the remaining lemon juice, top with diced fresh green chili's and present to your admiring guests.

Serve this fine dish with mild Mexican rice, fresh flour tortillas, and pinto beans for an authentic Mexican meal everyone will remember long after the burn has died.

Accompany this meal with cool sour cream, diced green chilis, toasted pine nuts, and lots of shredded Jack cheese, don't forget to offer your guests a little Tequila too, with limes and salt! Try this authentic Mexican dish for your next party or for a family dinner; turn an ordinary meal into a fiesta!

Learn more about this author, Sheila Watson Kraklow.
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