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

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.