John'S Tequila Chicken Chili

• 3 Tbsp. vegetable oil (olive oil will do nicely)
• 4 medium size garlic cloves, finely chopped
• 2 medium size onions, finely chopped
• 1 Tbsp. medium hot chili powder
• 1 Tbsp. whole cumin seed
• 1 tsp. dried red chili flakes
• 1 tsp. ground coriander
• 1 1/2 lb. ground chicken breast
• 1 (28 oz.) can crushed tomatoes
• 1/2 c. tequila
• 1/4 c. lime juice
• 1/4 c. finely chopped fresh cilantro
• 1/4 c. finely shredded basil leaves
• 2 Tbsp. tomato paste
• 1 Tbsp. dried leaf oregano
• 2 tsp. dried leaf basil
• 2 tsp. dried leaf savory
• 2 tsp. salt
• 1 tsp. white pepper
• 2 bay leaves
• 1 Tbsp. sugar
• 2 Tbsp. masa harina (this is a thickener which may be left out)
• steamed rice (to serve)
• 1 Tbsp. dried leaf thyme
• fresh cilantro sprigs (for garnish)
• fresh lime wedges (for garnish)

1. In a large saucepan, heat oil over medium heat.
2. Add garlic, onion, chili powder, cumin seed, chili flakes and coriander; saute 2 to 3 minutes.
3. Add chicken meat cut into rough chunks.
4. Stir in remaining ingredients, except masa, rice, cilantro sprigs and lime wedges.
5. Bring to a boil; reduce heat slightly and simmer, stirring occasionally, until mixture is fairly thick but still slightly liquid, about 1 1/4 hours.
6. Sprinkle in masa; stir and simmer until thick, about 15 minutes more.
7. Serve over steamed rice; garnish with cilantro sprigs and lime wedges.
8. Makes 4 to 6 servings.

vegetable oil, garlic, onions, cumin, red chili, ground coriander, ground chicken, tomatoes, tequila, lime juice, fresh cilantro, basil, tomato paste, dried leaf oregano, dried leaf basil, salt, white pepper, bay leaves, sugar, masa harina, rice, dried leaf thyme, cilantro, lime wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455501 (may not work)