Tequila lime skillet chicken and side of corn and bean salad

 Tequila lime skillet chicken  Two servings.

4             Boneless Chicken Thighs    

1             Lime quartered

1/4          Red onion thinly sliced

1 sm       Jalapeño sliced

1 sm       Red Jalapeño sliced

1/2 sm    Habanero  (optional)

1/2 cup  Tequila

1 tbsp    Olive oil

Chili Lime seasoning. 

Pinch of cayenne pepper. (Optional)

Heat skillet on medium. Brush the bottom of skillet with oil until coated let heat for a minute or two. Add the chicken. Squeeze lime on and leave the lime quarters. Pour half the tequila over. Spring the seasoning and pepper. Turn chicken and repeat the lime, tequila and seasoning. Add onion rings and peppers. Put lid on and cook until tender. Turning once or twice. approx. 15 to 20 minutes.

Corn and bean salad - 4 servings

1/2 cp     Corn drained

1/2 cp     Black beans drained

1/2 med  Cucumber cubed

1             Tomato chopped

1/4          Red onion chopped

2 tbsp     Mayonnaise

1/2 tsp    Chili paste (optional)

Salt and pepper to taste

Mix all the veggies in a bowl. Mix mayo and chili paste and then mix thoroughly into the salad. Salt and pepper to taste and chill. 

This spicy dish goes well with a Prosecco or sparking wine.