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Recipe from: Curtis Jackson
4 cups coarsely chopped yellow onion
1 ½ cups coarsely chopped green bell pepper
4 cloves fresh garlic
1 ½ pounds boneless skinless chicken breast halves, cut ¼ pieces
¼ cup chili powder
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon powdered chipotles
½ teaspoon salt
1 ½ cups New Mexico chiles, roasted, peeled and diced
29 ounces canned chopped tomatoes, including liquid
16 ounces defatted chicken stock
12 ounces hard cider, dark beer, or dry white wine
6 ounces tomato paste
2 tablespoons chipotle purée
3 bay leaves
31 ounces canned garbanzos, drained
cayenne (or other heat source), to taste
Sauté the onion, bell pepper, and garlic over high heat in a little of the stock until tender, about 5 minutes. Add chicken and cook 2 minutes or until just cooked, stirring constantly. Add chili powder, ground cumin, coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly. Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle purée, and bay leaves. Cover, reduce heat, simmer 40 minutes, stirring occasionally. Add garbanzos, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally. Discard bay leaves and serve as is, or over rice.
A little chili and a lot of rice makes a great lunch.
The recipe as I received it called for ½ teaspoon of cayenne. I replaced that with 3 items: roasted New Mexico chiles (I use Barker variety; they are quite hot), chipotle powder, and chipotle purée. For those who like it extra hot, habanero powder does wonders for both the flavor and the burn.