May 8, 2016
Tequila, Blueberry & Chipotle Chicken with Sweet Potatoes & Collard Greens
Tools you may need:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Tequila, Blueberry & Chipotle Chicken with Sweet Potatoes & Collard Greens
Another delicious one-pan wonder great for weeknight meal. Kick it up a notch with this amazingly delicious Mexican inspired meal. File it under "Sheeeit."
Ingredients
Marinade
- 1 cup Tequila
- 1 tbsp South of My Border Mexican Blend or create a blend of an equal mix of cumin, chili powder, oregano and dry minced garlic
- 2 tbsp fresh lime juice can substitute red wine vinegar
- 2 tbsp Worcestershire sauce
- 1 cup orange juice
- 1 tbsp olive oil
- 2 chipotle peppers they come in a can packed in adobo sauce and can find in the aisle with Mexican foods
- 1-2 tbsp Adobo sauce this is the sauce the chopotle peppers are packed in (it is spicy!)
- 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
Cooking
- 1-2 tbsp olive oil
- 1/2 onion chopped large
- 1/2 pint blueberries can use frozen
- 1 lb collard greens chopped large
- 2 Large sweet potatoes cut into large pieces
- 1 tsp salt
- chicken broth
Instructions
Marinade
- In a bowl combine the tequila, South of My border Mexican Blend or substitute spices, lime juice or vinegar, Worcestershire sauce, orange juice,olive oil, chipotle peppers and adobo sauce and mix thoroughly. Add the chicken and coat thoroughly with marinade for at least an hour. (Would be perfect to marinate the night before and have it ready after a long day of work).
Cooking
- Preheat oven to 350 degrees.
- In a large, deep oven safe frying pan (big enough to hold chicken and vegetables or two oven safe pans if you need), sauté the onion in about 2 tbsp olive oil over medium high heat for about 1 minute.
- Add the blueberries and sauté for an additional minute or two.
- Add the collard greens and sauté for about 3 minutes until they start to decrease in size. Make sure to continuously move around the pan so the onions and greens don't begin to burn.
- Once the collard greens are manageable and shrunken, place over to one side of the pan and sauté the sweet potatoes for 3 minutes to brown them.
- Place the chicken skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
- Distribute the collard greens so they are at the bottom of everything and throughout the pan. You are going to want them to be submerged in the liquid, so place the chicken and sweet potatoes on top of them. Add the marinade, and enough chicken broth to submerge collard greens. And add a pinch of salt to pan and make sure all greens are submerged.
- Let the liquid come to a simmer.
- Place in the oven for about 45 minutes (35 minutes for breasts) .
- If using thighs and legs: Broil the chicken and sweet potatoes (sweet potatoes and chicken should be above liquid so they can get crispy- you may have to remove some liquid from pan while the greens should still be submerged in liquid so they don't burn) for about 4-6 minutes to get them crispy. Chicken may crisp sooner than potatoes, so be prepared to take out chicken first so it doesn't burn If using breasts: Broil the chicken and sweet potatoes (greens still submerged so they don't burn). The chicken should be broiled for 2 minutes, then removed from pan. Replace the sweet potatoes (above liquid so they can get crispy- you may have to remove some liquid from pan) in the oven and broil for an additional 4-6 minutes to get them crispy.
- Serve it with the sauce from the pan.
Tried this recipe?Let us know how it was!