TEQUILA CHICKEN

TEQUILA CHICKEN image

Number Of Ingredients 16

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25 (16 ounce) packages fettuccine pasta
8-1/3 cups chopped fresh cilantro
3 cups and 2 tablespoons minced garlic
3 cups and 2 tablespoons minced jalapeno peppers
4-2/3 cups butter
12-1/2 cups chicken stock
4-2/3 cups tequila
3 cups and 2 tablespoons fresh lime juice
4-2/3 cups soy sauce
31 pounds skinless, boneless chicken breast halves - cubed
6-1/4 red onion, sliced
25 red bell pepper, thinly sliced
12-1/2 yellow bell pepper, thinly sliced
12-1/2 green bell pepper, sliced
37 cups heavy whipping cream
(2 gallons plus 1 quart)

Steps:

1.In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside. 2.Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally. 3.Meanwhile, cook fettuccini according to package directions. 4.When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.