Chicken Wild Mushroom Chipotle

This simple chipotle chicken dish cooks on a stovetop, creating an earthy aroma for the kitchen and is a true Mexican dish if served with sour cream and warm corn tortillas.
Ingredients:
2 chicken breasts, cut into bite-size pieces
2 cups sliced mushrooms (combination of oyster, portabella, and button mushrooms)
1/2 cup long grain rice, rinsed and drained
1 cup red onions, chopped
1 tbs fresh oregano
3 cloves garlic, coarsely chopped
2 tbs olive oil
1/4 tsp cumin
1/4 tsp ground coriander
1 tsp salt
1 tsp pepper
3 tsp tequila
1 tbs pureed chipotles in adobo sauce*
1 1/2 cups chicken broth
One 14.5 oz can of stewed tomatoes
1/2 cup heavy cream, half and half, or milk
Garnish with chopped cilantro

Directions:
In a bowl, combine chicken, cumin, coriander, salt, pepper and tequila. Let chicken marinate for a few hours.

In a large heavy pot over medium heat, add oil. Working in batches, brown the chicken on both sides. Remove from heat.

Reduce heat to lower medium and sauté' onions and garlic for 2 minutes or until fragrant.

Add mushrooms, fresh oregano, and chipotle sauce.

 Stir mushrooms until soft. Add tomatoes and chicken broth. Return chicken and any related juice back into pot.

 Cover and cook for 30 minutes. Add half and half and rice.

 Cover and cook until rice absorbs all the sauce.

Season again with salt. Sprinkle with cilantro and serve.

*Place a can of adobo sauce into blender and puree'. Adobo sauce can be frozen for later uses.