Chicken Chili with Tequila and Lime
Source of Recipe
Internet
List of Ingredients
3 tablespoons Olive oil
3 garlic cloves -- minced
2 cups onion -- chopped
4 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons ground coriander
2 pounds chicken breasts, no skin, no bone, R-T-C -- cut into small pieces
4 cups low-sodium defatted chicken broth
2 cans tomato sauce -- (15 oz) *see Notes
4 tablespoons tomato paste
1 cup tequila
1/2 cup lime juice -- about 6 large limes
1/2 cup fresh cilantro -- chopped
2 tablespoons dried basil -- crushed
2 tablespoons dried oregano, crushed
4 tablespoons dried savory, crushed
1 tablespoon salt
2 tablespoons black pepper
3 tablespoons bay leaves
2 tablespoons sugar
Recipe
In a large soup kettle, heat olive oil over medium high heat. Add onion, garlic, chili powder, cumin and coriander. Cook until onions are softened.
Add chicken and cook until no longer pink. Stir in tomato sauce, paste, tequila, lime juice, cilantro, and remainder of seasonings. Bring to a boil, reduce heat and simmer 2 hours, stirring occasionally.
Remove bay leaves. Adjust seasonings if needed. Serve over rice and garnish with fresh cilantro and slice of lime.
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