Bloody Mary Crock-Pot Chicken
2 tablespoons extra virgin olive oil (EVOO)
1 small sweet potato, thinly sliced
1 cup celery, diced
1 yellow onion, chopped
4 cloves garlic, minced
1 Serrano Pepper, thinly sliced
1 cup Bloody Mary Mix
1/2 cup vodka (optional)
1 can crushed or diced fire-roasted tomatoes (28 ounces)
3 cups low sodium chicken broth
4 4-5 oz chicken breasts
Juice of 1 lime
A handful of cilantro, chopped
In a large crockpot, add all ingredients except lime juice and cilantro. Cook on Medium heat for 3-5 hours. Once fully cooked, top off with lime juice and cillantro and serve. For extra spice, add a few drops of Tabasco. Enjoy!!
Margarita Grilled Chicken
Juice of 2 limes
1 lime, sliced
2 shots tequila
2 cloves garlic, minced or pasted
1 small jalapeño
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
About 1/3 cup olive oil
4 4-5 oz chicken breasts
1/4 cup cilantro, chopped
Whisk the lime juice with the tequila, garlic, jalapeño (or Poblanno), cumin, coriander and olive oil in a large dish. Add the chicken to the marinade; cover or place in Ziploc bag. Place in the refrigerator to chill for 1-3 hours or better yet, overnight.
When ready to cook, heat outdoor grill to medium-high. Remove chicken from marinade and grill the chicken on each side, until fully cooked.
Top the chicken with chopped cilantro and squeeze of a lime and serve.