Put an oven proof skillet in the oven and allow to preheat to 350f.
Make a rub with the chili powder, pepper, cumin and salt. Season both sides of the chicken thighs.
Place the heated skillet on the stove top burner over medium-high heat and add oil. Add thighs skin side down and sear for 5 minutes. Flip and sear the other side for 5 minutes.
Remove chicken to a plate. Reserve one tablespoon of oil in the pan and pour the rest into a glass measuring cup. Add chicken broth to measure 1/2 cup and keep for later in the recipe.
Add the onions, peppers, and garlic to the pan and saute until the onions begin to soften, about 4-5 minutes.
Deglaze the pan with the Tequila. Most of it will evaporate off in just 1 minute. Return the chicken to the pan. Pour the broth/drippings mixture and the diced tomatoes over the chicken. Top with the tomato wedges.
Put back into the 350f oven until the thighs reach an internal temperature of 180f (relax....they're bone in thighs, they can take the heat without getting dry). This took about 30 minutes in the oven. Top with cilantro or for those of you cilantro-phobes, parsley.
We served it with rice topped with the veggie mixture and some quickie "non-refried refried beans"(one link chorizo crumbled and browned, mixed with one can of Bush Mixed Beans [pinto & northern] topped with cheese).
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 166 (54%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 59.8mg||18 %|
|Sodium 346.4mg||12 %|
|Potassium 534.3mg||14 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 11g|
|Protein 14.7g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 307
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