Chicken with Chipotle Chiles and Tequila
Pollo Guisado con Chipotle y TequilaCasa Viejo is a very special place in the Polanco district of Mexico City. The restaurant is on the top floor of a small luxurious hotel with the same name. Traditional dishes, such as this braised chicken dish, are skillfully executed. Mexicans often add a bit of tequila to some of their dishes in the same way as wine or brandy might be used in other cultures. Tequila imparts a subtle peppery flavor to help balance and bring out natural flavors. Tequila also tends to mellow hot chiles. You can leave it out if you wish.
Ingrediënten
Makes 4 servings
- 2 tablespoons olive oil
- 4 skinless boneless chicken breast halves
- ½ teaspoon salt or to taste
- ½ medium white onion thinly sliced
- 2 medium garlic cloves thinly sliced
- 6 tomatoes peeled and quartered
- 1 canned chipotle chile en adobo seeded and chopped
- 8 small 1 pound red potatoes, scrubbed and halved
- 1 cup canned fat-free reduced-sodium chicken broth
- ¼ cup tequila
- 6 green onions sliced crosswise into 1-inch pieces
Instructies
- Preheat the oven to 450°.
- Heat 1½ tablespoons of the oil in a large ovenproof skillet over medium-high heat and cook the chicken until browned on both sides and firm to the touch, 4 to 5 minutes per side.
- Season with salt.
- Transfer the chicken to a plate.
- To the skillet add the onion and garlic.
- Cook, stirring, until softened, about 3 minutes.
- Add the remaining ingredients, except the green onions.
- Cook 5 minutes.
- Return the chicken to the pan.
- Bring to a boil, stirring to mix the chicken with the vegetables.
- Transfer the pan to the oven and cook, uncovered, until the chicken and potatoes are tender, about 20 minutes.
- Meanwhile, toss the green onions with the remaining oil and cook in a nonstick skillet over medium heat until starting to brown, but barely tender, 1 to 2 minutes.
- Serve the chicken, potatoes, and sauce with green onions scattered on top.
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