Mexican Chicken with Chipotles and Tequila

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                            FOOD FUNNY
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Mary Blankenship writes:

A recent food funny reminded me of a true one: my cousins
had a restaurant, and a job applicant said she had experience
"busting tables."

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                            TODAY'S RECIPE
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A small amount of tequila is often added to dishes in Mexico
the same way that wine and brandy are used in other parts of
the world. You can leave it out if you prefer without losing the overall
character of this dish.

Chicken with Chipotles and Tequila (Pollo con Chipotle y Tequila)

2 Tbs (30 ml) olive oil
4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1 onion, thinly sliced
2-4 cloves garlic, thinly sliced
6 plum tomatoes, peeled and quartered
1 canned chipotle en adobo, seeded and chopped
1 lb (450 g) small red potatoes, halved
1 cup (250 ml) chicken stock
1/4 cup (60 ml) tequila
6 scallions (spring onions), green and white parts, cut into 1-inch (3
cm) pieces

Heat half the oil in a large ovenproof skillet over high heat.
Season the chicken breasts with salt and pepper and saute
them until browned on both sides and firm to the touch, about
5 minutes per side. Transfer the chicken to a plate. Saute the
onion and garlic in the same skillet until tender but not browned,
about 5 minutes. Add the remaining ingredients except the
scallions and cook for 5 minutes. Return the chicken to the
skillet and place in a preheated 450 (230C) oven. Cook uncovered
until the chicken is cooked through and the potatoes are tender,
about 20 minutes. Meanwhile, heat the remaining oil in a non-
stick skillet over high heat and saute the scallions until lightly
browned, about 3 minutes. Serve the chicken, potatoes, and
sauce with the scallions scattered on top.
Serves 4 to 6.
Received on Tue Aug 31 23:10:19 2010