2 tbsp Olive oil
2 cup Onion -- chopped
2 cup Red bell pepper -- chopped
3 tbsp Jalapeno -- minced
1 Clove garlic -- minced
1 cup Beer
1 cup Chicken broth
1/4 cup Ripe olives -- sliced
3 tbsp Chili powder
1 tsp Ground coriander
1/2 tsp Salt
29 oz Canned tomatoes with their
Juice -- chopped
1 lb Boneless, skinless chicken
Breasts -- cubed
2 cup Cooked pumpkin or butternut
Squash -- peeled, cubed
2 tbsp Cilantro -- chopped
1 tbsp Cocoa powder
16 oz Canned pinto beans --
Drained
6 tbsp Scallions -- sliced
1 1/2 oz Cheddar cheese -- shredded
6 tbsp Sour cream
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Heat the oil in a Dutch oven over medium heat. Suate the onions until lightly browned - -about 8 minutes.
Add the bell pepper, jalapeno and garlic. Saute for 5 minutes more.
Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and chicken. Bring the mixture to a boil, reduce the heat, cover partially and simmer for 15 minutes.
Stir in the pumpkin, cilantro, cocoa and beans. Cook for 5 minutes.
Serve in individual bowls, topped with the cheese, sour cream and scallions.
[Try this with the quantities of jalapeno, garlic, coriander and cilantro doubled. KJD]
Recipe By : Framingham, MA Newcomers Club
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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