You can probably tell from reading this blog that I have a pretty informal writing style, and that if you were to talk to me in person, I would sound…well, pretty much the same. I don’t really do formulaic blog posts (or, if I do, they’re not intentional), and whenever I don’t feel like writing, I simply don’t post. I never want this blog to become more of a chore than a fun hobby.
That said, even as a fun hobby with typically quickly written and colloquial posts, I get writer’s block. I’ve never been one to think I need to tell a story with every post, or be super interesting or anything, but sometimes I have a hard time saying anything other than, “I made this meal. It was good. If you want to make it, here’s the recipe” (which, if I’m being honest, does sound quite a bit like my blog posts from the first year or so).
The truth is, sometimes that’s all there is to say.
I made this meal. I’ve been wanting to make Ina’s tequila-lime chicken for years and though I’ve made countless of-the-cuff marinades that are similar, I’d never used an actual recipe. Plus, it’s just the time of year for grilled chicken, isn’t it? As for the black bean sauce, I just loved the sound of it and it seemed like it would be a good fit for this chicken. Something to boost the heartiness and fiber a bit, and still complement the chicken without being too heavy.
It was good. We eat a fair amount of chicken at home and while I pretty much never order chicken in restaurants, the truth is, I do actually like it quite a bit and could probably eat some sort of marinated/spiced grilled chicken on a very regular basis. The citrus in this chicken is flavorful and summery and there is just a little hint of spice. The black bean sauce pairs really well with it and since we had it with some cilantro-lime rice, the meal was almost like eating a burrito bowl. The three of us were all fans of this meal. By the way, if you’re looking for another use for the black bean sauce (or if you cook less chicken and have extra), the chicken fajita pizza from Jessica’s blog is mighty tasty!
If you want to make it, here’s the recipe:
Tequila-Lime Chicken with Mexican Black Bean Sauce
1/4 cup tequila
1/2 cup freshly squeezed lime juice (about 4 limes)
1/4 cup freshly squeezed orange juice (about 1 medium orange)
1.5 tsp. chili powder
1 jalapeno, ribs and seeds removed, minced
3 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. ground pepper
4 boneless/skinless chicken breasts (about 1.5 lb.s total)
Black Bean Sauce:
1 poblano pepper
2 tsp. canola oil
1 medium onion, diced
2 cloves garlic, minced
1 (15 oz.) can diced tomatoes, preferably fire-roasted
1 tsp. chili powder
1/2 tsp. sugar
1/2 tsp. oregano
1 (15 oz.) can black beans, drained and rinsed
To make the chicken: Whisk together the tequila, lime and orange juice, chili powder, jalapeno, garlic, salt and pepper. Place the chicken in a shallow dish or resealable bag and pour the marinade over the chicken. Refrigerate for several hours. Grill or pan-fry the chicken for about 5 minutes per side, or until cooked through.
To make the black bean sauce: Place the poblano directly over a gas flame on your stove or grill (alternatively, place under the broiler). Cook, turning over, until each side is charred and blackened. Place in a bowl and cover with a kitchen towel until cook enough to handle. Remove the skin, stem, and seeds, and chop the pepper. Set aside.
Heat a skillet over medium heat, and then add the oil. Cook the onions until translucent, and then add the garlic, stirring until fragrant (about 1 minute). Add the tomatoes, chili powder, sugar, oregano, beans, diced poblano, and salt and pepper to taste. Bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, stirring occasionally. Use an immersion blender or food processor to blend the sauce to your desired consistency. Stir in cilantro if desired.
Spoon the sauce over the cooked chicken breasts.