Flambe Tequila Chicken With Pine Nuts Recipe

Name: Flambe Tequila Chicken With Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons pine nuts; 4 tablespoons sunflower oil; 8 boneless skinless chicken thighs; 1 onion, sliced; 2 garlic cloves, finely chopped; 4 tablespoons tequila; 1 tablespoon tomato puree; 14 ounces canned chopped tomatoes; 1 dash hot chili sauce; 1 teaspoon paprika; 1 teaspoon sugar; 300 ml chicken stock; salt & freshly ground black pepper; snipped chives, to garnish

Servings: persons

3 tablespoons pine nuts
4 tablespoons sunflower oil
8 boneless skinless chicken thighs
1 onion, sliced
2 garlic cloves, finely chopped
4 tablespoons tequila
1 tablespoon tomato puree
14 ounces canned chopped tomatoes
1 dash hot chili sauce
1 teaspoon paprika
1 teaspoon sugar
300 ml chicken stock
salt & freshly ground black pepper
snipped chives, to garnish

1
Heat a small frying pan over a medium heat and toast the pine nuts for 2-3 minutes until golden, remove from the pan and set aside.
2
Heat 2 tablespoon of sunflower oil in a large, heavy-based pan with a lid.
3
Add the chicken and cook over a moderate heat for about 6 minutes, turning once.
4
Remove from the pan and set aside.
5
Add the remaining oil to the pan and gently fry the onion and garlic for 3-4 minutes until softened but not coloured, stirring occasionally.
6
Add 2 tablespoons of the tequila, set the mixture alight and carefully flambe.
7
Stir in the tomato puree, chopped tomatoes, and add a dash of hot chilli sauce.
8
Stir in the paprika and sugar and cook for a few minutes.
9
Pour in the stock and return the chicken to the pan, then cover and simmer for another 10 minutes until the chicken is tender and the sauce has slightly reduced.
10
Add the remaining 2 tablespoons of tequila and heat through for 2 minutes.
11
Season to taste with salt and freshly ground black pepper.
12
Scatter over the pine nuts and a sprinkling of chives, and serve with basmati rice.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons pine nuts, 4 tablespoons sunflower oil, 8 boneless skinless chicken thighs, 1 onion, sliced, and more.

Yes, Flambe Tequila Chicken With Pine Nuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Flambe Tequila Chicken With Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions