Ingredients Jump to Instructions ↓

  1. 1 tablespoon Peanut oil

  2. 2 Ancho peppers

  3. 1 Chipotle pepper or another

  4. Smoked chili pepper 1 cup Beef broth -- defatted

  5. 2 Onions -- finely chopped

  6. 2 pounds Chicken meat -- skinless and Boneless -- in large chunks 40 milliliters Gatlic -- minced

  7. 2 teaspoons Cumin seed ground

  8. 1 teaspoon Oregano -- dried

  9. 1 teaspoon Thyme -- dried

  10. 1/2 teaspoon Cinnamon -- ground

  11. 1 cup Dark beer

  12. 1 tablespoon Tomato paste

  13. Salt to taste Fresh ground pepper to taste

  14. 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

  15. 10 seconds.Add the broth chili mixture,beer and tomato paste.Bring to a boil and simmer

  16. 15 minutes.Season to taste with salt and pepper.Adjust seasoning and serve immediately over warm rice and/or beans...Makes

  17. 6 servings...


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