This recipe is one of my favorites ever. It comes from my aunt Marcela, a chef who inspired me to enter the magical world of the culinary arts. We not only share the same name and the same career, we also agree that sweet and spicy is one of the best combinations when preparing Mexican foods.
Store-bought apricot preserves, used here, work well; just be sure to buy the best you can find. A kitchen syringe is a useful tool for injecting the hens with a flavorful mixture of broth, butter, and tequila. The result is a moist and succulent dish.
- 3 cups chicken broth, or more as needed
- 2 tablespoons unsalted butter, melted
- 4 tablespoons golden tequila
- Two 2-pound Cornish game hens, thawed if frozen
- 3 California chiles, stemmed and seeded
- 1/2 apricot preserves
- Salt and freshly ground black pepper
- Fresh apricot halves, for garnish
How to make it
From Fresh Mexico: 100 Simple Recipes for True Mexican Flavor, By Marcela Valladolid
Learn more about Marcela and read her blog at chefmarcela.com
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