| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Tex-mex, Main dish, Casseroles, Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Peanut oil |
| 2 |
|
Ancho peppers |
| 1 |
|
Chipotle pepper or another |
|
|
Smoked chili pepper |
| 1 |
c |
Beef broth — defatted |
| 2 |
|
Onions — finely chopped |
| 2 |
lb |
Chicken meat — skinless |
|
|
And |
|
|
Boneless — in large chunks |
| 40 |
ml |
Gatlic — minced |
| 2 |
ts |
Cumin seed ground |
| 1 |
ts |
Oregano — dried |
| 1 |
ts |
Thyme — dried |
| 1/2 |
ts |
Cinnamon — ground |
| 1 |
c |
Dark beer |
| 1 |
tb |
Tomato paste |
|
|
Salt to taste |
|
|
Fresh ground pepper to |
|
|
Taste |
INSTRUCTIONS
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....
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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