3 pasilla chiles, wiped clean, stemmed, and seeded
1 cup freshly squeezed orange juice
2 cups chicken stock
3 tablespoons vegetable oil
1 large onion, diced
Salt and freshly ground black pepper, to taste
1 pound bulk chorizo sausage
1/2 cup gold tequila
6 boneless chicken breast halves, with skin
1 bunch cilantro, leaves only, for garnish
1/2 cup chopped red onion, for garnish
Lightly toast the chiles over an open flame. Place in a blender with the orange juice and chicken stock. Puree until smooth and reserve.
Heat 1 tablespoon of the oil in a medium skillet over medium-low heat. Cook the onions with plenty of salt and pepper until golden, 8 to 10 minutes. Add the chorizo, stirring often to break up the sausage, and cook about 10 minutes, or until the onions are golden brown and the meat is cooked through. Strain, discarding the fat, and return to the pan.
Pour in the tequila, turn up the heat and cook until reduced by half. (Be careful, as the tequila might flame.) Pour in the pureed chile mixture. Bring to a boil, reduce to a simmer and cook 10 minutes. Taste and adjust seasonings as necessary. Remove from the heat and set aside.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons vegetable oil in an ovenproof skillet over medium-high heat. Season the chicken with salt and pepper then sauté, skin side down, about 4 minutes, shaking the pan frequently to prevent sticking. Then turn and sauté the other side 4 minutes. Pour on the reserved chorizo sauce, transfer to the oven and bake 12 minutes. Serve hot over rice. Garnish generously with the cilantro leaves and chopped onion.