For Chicken

• 5 lbs boneless, skinless chicken breasts
• 2 cups dried Thai bird chiles
• 1 cup dried morita chiles (can use dried chipotles)
• 5 cups tequila, divided
• ½ cup olive oil
• 1½ tsp chopped garlic
• 2 tbsp chopped basil
• juice of 1 lime
• 4 cups BBQ sauce
• 4 cups water
• 1 cup rice wine vinegar

For Salsa

• 5 peaches, pitted & diced
• ½ cup chopped basil
• ½ cup chopped red onion
• ½ cup chopped Vidalia onion
• 2 tbsp dried Thai bird chiles
• 6 tbsp tequila, divided
• ¼ cup rice wine vinegar
• ¾ cup olive oil
• ¼ - ½ cup sliced scallions
• 2-3 jalapenos, chopped
• juice of 2 limes
• salt & pepper to taste

To Serve

• grilled or warm corn tortillas
• arugula tossed in your favorite dressing (optional)
• cotija cheese
• lime wedges

Braise Chicken

1. Place dried chiles in a medium bowl with one cup of the tequila. Allow to sit and rehydrate at least 3 hours. In a separate small bowl, also soak 2 tbsp dried chiles (needed for the salsa) in 2 tbsp tequila (from salsa ingredients). Set the smaller bowl of chiles aside
2. In a large bowl, toss together chicken, olive oil, the medium bowl of rehydrated chiles (with the tequila they were soaking in), salt, pepper, garlic and basil. Allow to sit and marinate about 20 minutes
3. Set a large pot or braising pan over medium-high heat. Add oil-coated chicken and chiles and sear the chicken 3-4 minutes per side, or until golden. Reserve marinade. Add remaining braise ingredients
4. Bring the liquids to a boil, then reduce the heat to a low simmer. Braise 3-3½ hours, uncovered

 

Make Peach Salsa

1. Remove remaining dried chiles from tequila and chop into small pieces
2. Add all salsa ingredients in a medium bowl and toss together. Set aside and refrigerate until needed

 

Shred Chicken & Purée Sauce

1. Remove chicken from sauce and set aside until cool enough to handle. Blend until smooth with a stick blender, or allow the liquid to cool slightly and puree in a stand blender
2. Shred chicken into smaller pieces. To serve, transfer shredded chicken and sauce back into braising pan and heat over medium until the sauce is just simmering

 

Plate

1. Place warm tortillas on a plate and mound the shredded chicken and sauce atop. Sprinkle with cotija cheese and dressed arugula (optional). Finish with peach salsa. Serve lime wedges on the side