John'S Tequila Chicken Chili - cooking recipe

Ingredients

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)

Preparation

In a large saucepan, heat oil over medium heat.
Add garlic, onion, chili powder, cumin seed, chili flakes and coriander; saute 2 to 3 minutes.
Add chicken meat cut into rough chunks.
Stir in remaining ingredients, except masa, rice, cilantro sprigs and lime wedges.
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.
Sprinkle in masa; stir and simmer until thick, about 15 minutes more.
Serve over steamed rice; garnish with cilantro sprigs and lime wedges.
Makes 4 to 6 servings.