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Chicken with Chipotles and Tequila (Pollo con Chipotle y Tequila)

2 Tbs (30 ml) olive oil
4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1 onion, thinly sliced
2-4 cloves garlic, thinly sliced
6 plum tomatoes, peeled and quartered
1 canned chipotle en adobo, seeded and chopped
1 lb (450 g) small red potatoes, halved
1 cup (250 ml) chicken stock
1/4 cup (60 ml) tequila
6 scallions (spring onions), green and white parts,
cut into 1-inch (3 cm) pieces

Heat half the oil in a large ovenproof skillet over high heat.
Season the chicken breasts with salt and pepper and saute
them until browned on both sides and firm to the touch, about
5 minutes per side. Transfer the chicken to a plate. Saute the
onion and garlic in the same skillet until tender but not browned,
about 5 minutes. Add the remaining ingredients except the
scallions and cook for 5 minutes. Return the chicken to the
skillet and place in a preheated 450 (230C) oven. Cook uncovered
until the chicken is cooked through and the potatoes are tender,
about 20 minutes. Meanwhile, heat the remaining oil in a non-
stick skillet over high heat and saute the scallions until lightly
browned, about 3 minutes. Serve the chicken, potatoes, and
sauce with the scallions scattered on top. Serves 4 to 6.