Tequila Chicken Chili - cooking recipe

Ingredients

3 tablespoons vegetable oil
4 medium garlic cloves, finely chopped
2 medium onions, finely chopped
1 tablespoon medium-hot pure chile powder
1 tablespoon whole cumin seed
1 teaspoon dried red chili pepper flakes
1 teaspoon ground coriander
1 1/2 lbs ground chicken
1 (28 ounce) can crushed tomatoes
1/2 cup tequila
1/4 cup lime juice
1/4 cup finely chopped fresh cilantro
1/4 cup finely shredded basil leaves
2 tablespoons tomato paste
1 tablespoon dried oregano leaves
2 teaspoons dried leaf basil
2 teaspoons dried savory
2 teaspoons salt
1 teaspoon white pepper
2 bay leaves
1 tablespoon sugar
2 tablespoons masa harina
steamed rice, to serve
fresh fresh cilantro stem, for garnish
fresh lime wedge, for garnish

Preparation

In a large saucepan, heat oil over medium heat. Add garlic, onions, chile powder, cumin seeds, chile flakes, and coriander and saute 2 to 3 minutes.
Add chicken, increase heat to high, and saute until no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks.
Stir in remaining ingredients except masa, rice, and garnishes.
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 and garnish with cilantro sprigs and lime wedges.