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

1. Heat oven to 325
2. Using a dutch oven on medium high heat
3. 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
4. Remove the chicken and place in a bowl
5. Add the carrots, peppers & onions (chopped into mirepoix) and cook with cumin & chili powder and a little more salt & pepper
6. When the mirepoix is soft and golden add minced garlic and cook for another minute
7. Add a little beer to deglaze the bottom of the pot and scrape up all of the goodness
8. Add the rest of the beer and put the chicken back into the pot
9. Add enough stock to just cover
10. Add 2 or more chopped chipotle in adobo (this is what gives the heat so be careful)
11. Add the cinnamon stick (I usually add 2)
12. 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
13. Add the large chopped carrots and red peppers and add to the pot
14. 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)