7.19.16 Voodoo Chicken & Spicy Pineapple Margarita - WFSB 3 Connecticut

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7.19.16 Voodoo Chicken & Spicy Pineapple Margarita

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Voodoo Chicken

From Bar Louie

1 6oz boneless chicken breast

2 TBSP Cajun Seasoning

2 TBSP Olive Oil

3 oz Julienne Red and Green Pepper

2 oz Andouille sausage

6 oz Voodoo Sauce (spicy alfredo)

8 oz Rice Pilaf or your favorite rice dish

Coat chicken breast with 1 TBSP olive oil and Cajun seasoning, cook in sauté pan until done.  Keep warm.

Heat 1 TBSP oil in sauté pan over medium heat.  Add peppers and andouille sausage until peppers begin to soften.  Add voodoo sauce, mix well and heat through.  Continue cooking and reduce sauce until it will coat the back of a spoon.  Do not overcook.

Plate the rice pilaf on the plate pour the sauce, sausage and vegetables over the rice and top with the seasoned chicken breast.

Spicy Pineapple Margarita

From Bar Louie

1.5 oz    Milagro Reposada

.5 oz       Ancho Reyes

1 oz        Pineapple Juice

.5 oz       Agave Nectar

2 ea        Pineapple wedges

.5 oz       Lime Juice

-Add all ingredients into 16 oz mixing  glass-

-fill with Ice-

-Shake vigorously for 5 seconds-

-Pour  into 12 oz glass with rim-

-top with ice if necessary-