Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Poultry
Stews Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Peanut oil
2 Ancho peppers
1 Chipotle pepper or another
Smoked chili pepper
1 cup Beef broth -- defatted
2 Onions -- finely chopped
2 pounds Chicken meat -- skinless and
Boneless -- in large chunks
40 milliliters Gatlic -- minced
2 teaspoons Cumin seed ground
1 teaspoon Oregano -- dried
1 teaspoon Thyme -- dried
1/2 teaspoon Cinnamon -- ground
1 cup Dark beer
1 tablespoon Tomato paste
Salt to taste
Fresh ground pepper to taste
In a heavy skillet,heat the oil until barely hot.Roast the pepper in the
hot oil for 1 minute or less,just until they brown lightly.Remove the
peppers from the oil and cool.Let oil remain in skillet.Stem and seed
the cooked peppers,break into small pieces and grind in blender or spice
grinder..
Bring the broth to a boil and add the ground chilies.Remove from the
heat and allow to steep while you proceed with the recipe...
Add the onion to the oil remaining in the skillet.Cook until lightly
browned.Add the chicken and stir until the meat loses its raw look.Add
the garlic,cumin,oregano,thyme and cinnamon,and stir for another 10
seconds.Add the broth chili mixture,beer and tomato paste.Bring to a
boil and simmer 15 minutes.Season to taste with salt and pepper.Adjust
seasoning and serve immediately over warm rice and/or beans...Makes 6
servings....
