| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
Chicken, Chili |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
c |
Onion — chopped |
| 2 |
c |
Red bell pepper — chopped |
| 3 |
tb |
Jalapeno — minced |
| 1 |
|
Clove 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 |
Boneless, skinless chicken |
|
|
Breasts — 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 |
INSTRUCTIONS
Heat the oil in a Dutch oven over medium heat. Suate 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]
Recipe By : Framingham, MA Newcomers Club
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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