Ingredients
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
Preparation
Heat oven to 325
Using a dutch oven on medium high heat
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
Remove the chicken and place in a bowl
Add the carrots, peppers & onions (chopped into mirepoix) and cook with cumin & chili powder and a little more salt & pepper
When the mirepoix is soft and golden add minced garlic and cook for another minute
Add a little beer to deglaze the bottom of the pot and scrape up all of the goodness Add the rest of the beer and put the chicken back into the pot
Add enough stock to just cover Add 2 or more chopped chipotle in adobo (this is what gives the heat so be careful) Add the cinnamon stick (I usually add 2)
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 ½ - 2 hours
Add the large chopped carrots and red peppers and add to the pot
Leave the lid off and cook for another 30 - 40 minutes to allow the juices to reduce
