Remove skin from chicken, cut chicken into parts. Combine cumin, chilli
powder, lime juice, garlic and 1 T oil in a bowl. Marinate the chicken for
20 minutes. Heat remaining oil in a heavy skillet, brown chicken on all
sides. Add marinade; tequilla and water.
Cover skillet and poach gently until chicken is cooked through, about 25
minutes. Transfer chicken peices onto a platter. Reduce sauce over high
heat until of a good coating consistency and pour over chicken. Garnish
with cilantro leaves. Serve with rice.
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