| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Chicken, 3-3-1/2 lb | |
| 1 | tb | Chilli powder |
| 10 | Garlic cloves (chopped fine) | |
| 1/2 | c | Tequilla (white/gold) |
| Cilantro (garnish) | ||
| 1 | tb | Ground cumin |
| 3 | Limes (juice of) | |
| 3 | tb | Olive oil |
| 1/2 | c | Water |
INSTRUCTIONS
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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