Hi all...
I just realized I have almost a full bottle of Sauza Gold Tequila in the
house.

Not being a tequila drinker (stuff knocks me for a loop! I get far too
drunk, far too fast, from far too little, for my own good!)
I thought I'd use it to make something for the NEW JERSEY COOK-IN,
AUGUST 14-15 at Radha Venkat's house in LAWRENCEVILLE, NJ. (shameless
plug).

The thought of "Margarita Chicken" sounds appealing.  And I could
probably wing it (no pun intended) with ok results.
But what I really want is a dazzling, tried and true fabulous recipe for
something that uses chicken and gold tequila. I'd also be receptive to
chicken recipes with Gold Rum, as I seem to have an over abundance of
that, as well.

Again, tried and true, dazzling, spectacular "Wow! I've never had
anything like this before!" recipes are what I want! :-)

After all, this is for a Cook-In. I have to impress people!

Thanks in advance for your help.

Sheryl

***update....update...update....update***
www.geocities.com/Paris/Parc/5284

This first recipe was posted here about 4 years ago, and I don't
remember where the others came from.  I have a Chicken-Orange-Tequila
recipe around here somewhere, I will post it if I find it.

Becca

       Drunken Chicken

4 boneless skinless chicken breasts
1 tbsp. butter
1 tbsp. olive oil
3 tbsp. tequila
4 cloves chopped garlic
2 tbsp. chopped cilantro
3 chopped scallions
1/4 c. heavy cream
1/4 c. chicken stock
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce

Assemble ingredients.  Melt butter in large heavy skillet.  Add
 olive oil and saute breasts until just done, 2-3 minutes each side.
 Remove to warm plate.  Deglaze pan with tequila (flaming to remove
 alcohol). Add garlic, scallions and cilantro and saute briefly, then
 add broth, cream, mustard and Worcestershire.

          Chicken Margarita

   3 1/2 lb Chicken; cut up
      1 ts Cumin
      1 tb Chili powder
      3    Limes; juice of
     10    Garlic cloves; fine chopped
      3 tb Olive oil
    1/2 c  Tequlia; white OR gold
    1/2 c  Water
           Cilantro; fresh garnish

  In a bowl combine cumin, chile powder, lime juice, garlic and 1 T
  olive oil. Marinate chicken pieces in mixture for twenty minutes. In
  heavy skillet, heat remaining oil. Brown chicken pieces on all sides.
  add marinade, tequila and water. Transfer chicken pieces to a
  platter. Reduce sauce over high heat until a good coating consistency
  and pour over chicken.

             Chicken Tequila

      1 c  Strong chicken stock
      9 oz Whole tomatoes; undrained
      3    Cloves garlic; minced
      2    Chicken breasts; boneless
    1/2 c  Tequila
      2    Juice from two limes
           Heavy dash cayenne pepper
      1 ts Chili powder
      1 ts Cumin
    1/2 ts Coriander
           Salt to taste
           Olive oil

  Simmer the chicken breasts in the stock, until tender. Remove and
  cube. Set aside, reserving stock. Saute' the garlic in olive oil. Add
  tomatoes (breaking up) and the remaining ingredients; simmer, covered
  1/2 hour. Add chicken and re-heat. Toss with cooked noodles. If sauce
  becomes too thick, add the chicken stock. Sprinkle with Parmesan
  cheese and garnish with fresh basil or parsley leaves.