Tequila Chicken

A flavorful Mexican-inspired dish that is simple and fast to prepare. Chicken thighs oven-roasted in a stew of tomatoes, bell peppers, potatoes, tequila, chili powder and cayenne. A complete meal in a single pan. And best of all: most of the cleanup can be done while the chicken is in the oven!

Ingredients

• 1 lb / 500 g chicken thighs, preferably bone-in
• 1 lb / 500 g small potatoes
• 2 bell peppers, cut into strips
• 2 cloves of garlic, finely chopped
• 1 medium-sized onion, finely chopped
• 2-3 tomatoes, diced
• ½ cup / 120 ml tomato juice (see notes)
• 1 cup / 240 ml tequila
• 2 tsp vegetable oil
• 2 tsp salt (or to taste)
• 2 tsp chili powder (or to taste)
• cayenne pepper to taste
• freshly ground pepper to taste

Preparation

1. Preheat oven to 375°F / 190°C.
2. Put a heavy ovenproof pan that is large enough to hold all ingredients over medium-high heat. Add vegetable oil and chicken thighs. Brown the chicken on all sides. Remove and set aside. Remove excess fat from the pan.
3. Reduce heat to medium. Cook the onion until soft and translucent. Add bell peppers and cook for a few minutes more. Add garlic and cook for a minute.
4. Add diced tomatoes, tequila, chili powder, salt, cayenne (optional) and pepper.
5. Return chicken to pan and add potatoes. Reduce heat and simmer until half of the liquid has evaporated.
6. Add the tomato juice and transfer pan into the oven.
7. Cook until the potatoes are soft (check with a fork), about 30 minutes.
8. Remove from oven, adjust seasoning and serve.

Notes

• Instead of fresh tomatoes and tomato juice, you can use canned tomatoes and the juice from the can.
• Add the cayenne pepper if you like it spicy.