Chicken with Tequilla

Sprinkle the chicken with the salt. Heat the butter and 2 tablespoons of the oil in a frying pan. Add the chicken and cook for about 20 minutes over low heat until done, turning once; do not brown.

Remove the chicken from the frying pan and set the pan aside, reserving the fat. Transfer the chicken to a large saucepan, add the tequila, and ignite. Set aside.

Reheat the fat in the frying pan and saute the chiles, onion, and garlic over medium heat for 3 to 4 minutes, stirring occasionally. Put the mixture in a food processor along with 1 cup of the stock and process lightly so that the ingredients are still coarse.

Heat the remaining 2 tablespoons of oil in the frying pan and add the processed mixture. Cook over medium heat for 3 minutes. Add the chicken, sugar, the remaining stock, and the cornstarch mixture. Lower the heat and simmer until the sauce thickens, approximately 10 minutes. Serve.