Recipe By : Framingham, MA Newcomers Club
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil
2 c Onion -- chopped
2 c Red bell pepper -- chopped
3 tb Jalapeno -- minced
1 cl Garlic -- minced
1 c Beer
1 c Chicken broth
1/4 c Ripe olives -- sliced
3 tb Chili powder
1 ts Ground coriander
1/2 ts Salt
29 oz Canned tomatoes with their
- juice -- chopped
1 lb Chicken breasts -- boneless,
- skinless, cubed
2 c Cooked pumpkin or butternut
- squash -- peeled, cubed
2 tb Cilantro -- chopped
1 tb Cocoa powder
16 oz Canned pinto beans --
- drained
6 tb Scallions -- sliced
1 1/2 oz Cheddar cheese -- shredded
6 tb Sour cream
Heat the oil in a Dutch oven over medium heat. Saute the onions
until lightly browned--about 8 minutes.
Add the bell pepper, jalapeno, and garlic. Saute for 5 minutes
more.
Add the beer, broth, olives, chili powder, coriander, salt,
tomatoes, and chicken. Bring the mixture to a boil, reduce the
heat, cover partially and simmer for 15 minutes.
Stir in the pumpkin, cilantro, cocoa, and beans. Cook for
5 minutes.
Serve in individual bowls, topped with the cheese, sour cream, and
scallions.
(Try this with the quantities of jalapeno, garlic, coriander, and
cilantro doubled. -KJD)
