Preparation:
Saute the onion, bell pepper, and garlic over high heat in a little of the
stock until tender, about 5 minutes. Add chicken and cook 2 minutes or
until just cooked, stirring constantly. Add chili powder, ground cumin,
coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly.
Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree,
and bay leaves. Cover, reduce heat, simmer 40 minutes, stirring
occasionally. Add garbanzos, adjust heat with cayenne or other heat source
if desired, and cook, uncovered, an additional 20 minutes, stirring
occasionally. Discard bay leaves and serve as-is or over rice. |
