In a bowl combine the tequila, South of My border Mexican Blend or substitute spices, vinegar, olive oil, chipotle salsa 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).

Preheat oven to 350 degrees.

In a large, deep oven safe frying pan (big enough to hold chicken and sweet potatoes or two oven safe pans if you need), sauté the garlic cloves (whole or sliced) 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 sweet potatoes and sauté the sweet potatoes for 3 minutes to brown them.

Place the chicken skin side down or breasts (lightly dusted in flour) 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.

Add the marinade, and 1/2 cup each tequila and chicken broth. And add a pinch of salt and tbsp butter (optional)

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) 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. The chicken should be broiled for 2 minutes, then remove 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.