Chicken Chili
The Silver Palate Good Times Cook Book, 1984
1 hour — 6 Servings | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsHeat half the olive oil in a Dutch oven over high heat. Add the onion and garlic and sauté for 5 minutes. Add the red and jalapeño peppers and sauté over medium heat for 10 minutes. Stir in the chili powder, cumin, coriander, and cinnamon and cook for 5 minutes more. Remove from heat and set aside. Brown the chicken in batches in the remaining 3 tablespoons oil in a large skillet just until cooked through. Add the chicken, tomatoes with the purée, olives, and beer to the Dutch oven and stir to combine. Simmer over medium heat for 15 minutes. Stir in the chocolate and season to taste with salt. Serve immediately. Add garnishes to taste, or served in separate small bowls. |
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