Anj'S Chicken Chile Recipe
- Boneless skinless chicken thighs
- Olive oil
- Green peppers
- Carrots (in addition to the mirepoix you will also cut them into 2 inch pieces and cook with the chile)
- Onions
- Garlic
- Red peppers
- Cumin
- Chile powder
- Cinnamon sticks
- Salt
- Pepper
- Chipotle in adobo
- Bottle of beer
- Chicken stock
- Heat oven to 325
- Using a dutch oven on medium high heat
- Sprinkle chicken thighs with salt and pepper and brown in olive oil (depending on how much you make you may have to do this in batches
- Remove the chicken and place in a bowl
- Add the carrots, peppers & onions (chopped into mirepoix) and cook with cumin & chili powder and a little more salt & pepper
- When the mirepoix is soft and golden add minced garlic and cook for another minute
- Add a little beer to deglaze the bottom of the pot and scrape up all of the goodness
- Add the rest of the beer and put the chicken back into the pot
- Add enough stock to just cover
- Add 2 or more chopped chipotle in adobo (this is what gives the heat so be careful)
- Add the cinnamon stick (I usually add 2)
- Let everything come to a boil once it does place the lid on the dutch oven and place in the oven to cook for 1 1/2 - 2 hours
- Add the large chopped carrots and red peppers and add to the pot
- Leave the lid off and cook for another 30 - 40 minutes to allow the juices to reduce
chicken thighs, olive oil, green peppers, carrots, onions, garlic, red peppers, cumin, chile powder, cinnamon sticks, salt, pepper, beer, chicken
Taken from www.epicurious.com/recipes/member/views/anjs-chicken-chile-recipe-50130901 (may not work)