Juanita's Chicken Cuervo


  • 1 whole chicken
  • Salt and pepper to taste
  • 1 Tbsp butter
  • 1 Tbsp garlic, minced
  • 1 cup chicken stock
  • 1 oz tequila
  • 1 oz triple sec
  • 2 Tbsp granulated sugar
  • 2 Tbsp chile pasilla


Preheat oven to 500° F.

Place chicken in roasting pan. Season lightly with salt and pepper, and place in oven. Bake for approximately 30 minutes. Because cooking time will vary depending on bird size and altitude, check chicken's internal temperature with a meat thermometer. When the temperature reaches 165° F, pull chicken from oven.

Let chicken rest and begin making sauce.

In a sauté pan, heat butter until melted. Add garlic and sauté until it becomes translucent. Add remaining ingredients and reduce over medium-high heat until sauce reaches desired thickness, about five minutes. Slice chicken, pour sauce over sliced meat and serve.

Makes 2 to 4

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