Globetrotters Website - Recipes - Chicken Chili with Tequila and Lime

Chicken Chili with Tequila and Lime

A special chili recipe from México
(serves 6)

INGREDIENTS

3 tbsp	olive oil
2	cups onions, minced
4	garlic cloves, minced
1 tbsp	chili powder
1 tbsp	ground cumin
1 tbsp	ground coriander
1.5 lbs	chicken breasts, cut in small pieces
1	can crushed tomatoes
2 tbsp	tomato paste
1/2	cup Tequila
1/4	cup lime juice
1/4	cup fresh cilantro, finely chopped
1 tbsp	dried crumbled basil
1 tbsp	dried oregano
2 tbsp	dried leaf savory
2 tbsp	salt
1 tbsp	pepper
2	bay leaves
1 tbsp	sugar
	cooked white rice
	cilantro sprigs for garnish
	lime wedges for garnish

PREPARATION

In a large soup kettle, heat olive oil over medium high heat. Add onion, garlic, chili powder (if you like it spicy, add more chili powder or cayenne pepper), cumin and coriander. Cook until onions are softened.

Add chicken and cook until no longer pink. Stir in tomatoes, tomato paste, tequila, lime juice and seasonings. Bring to a boil and reduce heat. Simmer, stirring occasionally, for 1 1/4 hours or until thickened . Remove bay leaves.

Serve over rice and garnish with cilantro and lime.

Our wine suggestion:
A glass of tangy, chilly and dry rosé wine.