Leave that thermostat alone and turn up the heat this winter with Quesada’s Drunken Chicken, made with adobo spices and infused with gold tequila to hit that perfect balance of sweet, smokey and savoury. It’s available at the eatery’s nearly 200 locations across Canada until April 25, or, try making the adapted version below at home. —Vita Daily
Drunken Chicken
Please note: Quesada makes its own adobo paste in-house, using dried Mexican ancho and pasilla peppers, garlic, and spices including cumin, coriander and cinnamon. This at-home recipe uses a prepared adobo sauce to make it easier for the home cook.
1/2 cup adobo sauce (available where authentic Mexican grocery products are sold)
2 Tbsp Gold Tequila
1/4 cup water
1 tsp Mexican hot sauce (spicy), or more to taste
1 Tbsp tomato paste
1 ½ tsp garlic powder
1 Tbsp sugar
½ tsp salt
1 lb cooked chicken breast (diced or pulled)
Place all ingredients, except chicken, in a small pot, and stir to combine. Bring sauce to boil on high. Once boiling, reduce heat to medium and stir constantly with a rubber spatula for 3 minutes. Add chicken and reduce heat to medium-low. Cook for 2-3 minutes. Serve warm. Serves 4.
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