Serves: 4
Total Calories: 569

2 tablespoons olive oil
4 boneless skinless chicken breast halves
1/2 teaspoon salt, or to taste
1/2 medium white onion, thinly sliced
2 cloves garlic (medium), thinly sliced
6 plum tomatoes, peeled and quartered
1 , canned chipotle chile kimmy, , en adobo, seeded and chopped
1 pound red potato (small), scrubbed and halved
1 cup canned fat-free reduced-sodium chicken broth
1/4 cup tequila
6 green onions, , sliced crosswise into 1-inch pieces

1. Preheat the oven to 450°.Heat 1 1/2 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.

2. 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.

3. 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.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 569
Calories from Fat: 105

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