Jalapeno Tequila Chicken

You may have noticed that a lot of my recipes are leftover ingredients thrown together.  It's how I roll.  So when I bought a bunch of jalapenos from Trader Joes, the obvious way to use them was to chop them off and cook them with chicken.  The trick with jalapenos is to remove ALL the seeds to reduce the heat.  Which is especially important if you're cooking for a small child who doesn't like spicy.  By the way, there is a drawback to attempting to use up pantry ingredients.  After I made this, Thatboy asked me what happened to that bottle of tequila we usually have in the pantry.

Jalapeno Tequila Chicken

 2 chicken breasts

1/2 tsp chili powder

1 Tbsp olive oil

1 Tbsp flour

1/2 onion, chopped

3 cloves garlic, chopped

2 jalapenos, seeded and chopped

1 bell pepper, chopped

1/4 cup tequila

1 can diced tomatoes

1 cup chicken broth

juice from 1 lime

1. Sprinkle chicken with salt, pepper, and chili powder.
2. Heat olive oil in a skillet.  Dredge the chicken in flower and saute 6 minutes per side.  Remove from pan and keep warm.
3. Add onions to pan and cook until translucent, about 3 minutes.
4. Add garlic and cook for another 30 seconds, until fragrant.
5. Add the jalapenos and bell pepper and cook for about 2 minutes.
6. Add the tequila and cook for another 2-3 minutes, until tequila has reduced.
7. Add tomatoes and cook for 2 more minutes.
8. Add the chicken broth, lime juice, and chicken to pan.  Bring to a simmer and simmer for 8 minutes.