Tequila Chicken With Chilies

By Sube

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 frying chicken, cut up and patted dry
• 1 medium-size red onion, chopped
• 1 small sweet red pepper, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon pine nuts
• 1 teaspoon chili powder, or to taste
• 1 cup finely chopped fresh or canned tomatoes
• 1/2 cup silver tequila
• Juice of 1 lime
• Salt and freshly ground black pepper
• 1 cup cooked or canned and rinsed black beans
• 2 tablespoons chopped fresh cilantro.

Details

Servings 4

Preparation

Step 1

1. Heat the oil in a large, heavy ovenproof skillet. Add the chicken pieces and cook over high heat until nicely browned. Do not crowd the chicken pieces in the pan and remove them as they brown.
2. Lower heat, add the onion and red pepper and saute until tender. Add the jalapeno and pine nuts and saute for a minute or so, then stir in the chili powder. Add the tomatoes, tequila and lime juice.
4. Return the chicken to the pan along with any juices that may have been released by the chicken as it cooled. Baste with the pan juices and season with salt and pepper.
5. Cover and cook 40 minutes. Fold in the black beans and heat thoroughly. Sprinkle with cilantro and serve.