6 Tablespoons olive oil
1 very large yellow onion, chopped
5 cloves garlic, minced
2 sweet red peppers, seeded, cored, and diced
4 jalapenos peppers, seeded and minced
3 Tablespoons chili powder
1-1/2 teaspoons cumin seeds
1 teaspoon ground coriander
pinch ground cinnamon
6 whole chicken breasts (12 halves), skinned, boned, and cut into 1-inch cubes
two cans (16 ounce each) tomatoes in puree’, chopped
8 ounces pitted ripe California olives, sliced
1 cup beer
1/4 cup grated unsweetened chocolate
salt, to taste
sour cream (garnish)
grated cheddar cheese (garnish)
sliced scallions (garnish)
diced avocados (garnish)
Heat half the olive oil in a Dutch oven over high heat. Add the onion and garlic and saute’ for 5 minutes.
Add the red and jalapeno peppers and saute’ 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 puree’, 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. Pass the sour cream, cheddar cheese, scallions, and avocado in separate small bowls.
Serves 6 portions