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.