Margarita Braised Chicken


Cooking Light has been a go-to for recipes for me for about 25 years. I stumbled across this last week as I was going through old magazines and cutting out the ones for saving. I changed a few things but this will become a regular meal at our house. I served over plain rice but couscous would be good. Roasted tomatoes might be a good addition




1/2 cup flour (about 2 1/4 ounces)
1 tablespoon smoked paprika
2 teaspoons garlic powder
5-6 skinless, boneless chicken thighs
1/2 teaspoon salt
2 tablespoon olive oil
Cooking spray
2 large thinly sliced onions
5 garlic cloves, minced
1 ripe Mango
1/2 cup orange juice
1/4 cup tequila
1 lime, thinly sliced


Preheat oven to 400°.

Combine first 3 ingredients in a small baking dish. Sprinkle chicken with salt; dredge chicken in flour mixture.

Peel and cut a ripe mango into chunks and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Transfer chicken to an 11 x 7-inch baking dish coated with cooking spray. Add onions to skillet; cook slowly until golden and sweet, about 15-20 minutes (you don’t have to caramelize them but I liked the flavor the caramelizing gave them). Add garlic to pan, and sauté 1 minute. Remove the onions and set aside saving the pan juices.

Combine fruit juice, and tequila in a bowl. Pour into the pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Pour onion mixture over chicken, add the mango; top with lime slices. Bake at 400° for 20 minutes or until chicken is done.


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