1 1/2 pounds boneless,
skinless chicken thighs, chopped
1 (19-ounce) can whole tomatoes and green chilies, crushed
2 (28-ounce) cans black beans, (with liquid)
1 (15-ounce) can tomato sauce
1 (8-ounce) can tomato sauce
1 (12-ounce) can beer, (or substitute chicken stock)
5 tablespoons olive oil
1 large red bell pepper, seeded and diced
1 medium sweet onion, chopped
1/3 cup pitted ripe olives, sliced
1 cup baby corn (optional)
3 cloves garlic, minced
1 1/2 teaspoons cumin seed
1 tablespoon chili powder
1 teaspoon dried oregano
2 teaspoons minced cilantro leaves (optional)
1/2 cup shredded cheddar cheese
1/8 teaspoon salt
1/8 teaspoon black ground pepper
In Dutch oven, heat 3
tablespoons olive oil. Add chicken and sauté until no
longer pink, about 4 minutes each side. Remove chicken from pot;
wipe pot dry.
Heat remaining oil and
sauté onion, garlic, bell pepper and cumin seed for 5
minutes, stirring often. Stir in chili powder, oregano, tomatoes
and chilies, tomato sauce, beer and salt and pepper. Add chicken
back to pot. Cover and simmer on low heat for 20 minutes.
Add beans, corn and olives.
Simmer 15 minutes longer.
Stir in cilantro, if desired.
Serve hot topped with cheddar cheese.
