Super easy tomato, beer, chipotle chicken stew recipe in a claypot
“Quick I needed a no fuse main course for a casual gathering!” Almost embarrassed to post but its so easy and a very popular comfort food.
Chicken legs and thighs
2 onions chopped
2 green peppers chopped
4 cloves of garlic chopped
1/2 a lg can of fire roasted chopped tomatoes
2 to 4 chopped chipotle peppers from a can
3 T Cilantro
1 T Chili Powder
Salt and Pepper
Can or bottle of beer
Start with a Stove to Table Cooking Pot – trusty oval clay Chamba pot that cooks perfectly and looks great for serving.
No Thought Basics – 2 small chopped onions, 2 chopped green pepper and 4 chopped cloves of garlic all roasting in 2T of olive oil.
Need for Meat - Quick defrost a package of good value chicken thighs and legs you hopefully have in the freezer.
Flavor - half a big can of chopped Fire Roasted Tomatoes, 2 to 4 Chipotle Peppers from a can with about 2T of Adobe sauce (gives a big kick to the dish… make to taste) , 3 T of chopped cilantro leaves and stems, 1 t pepper, 1 T salt and 1 T Chili powder.
Novelty – men seem to always like it when you say there is beer in the dish, so dug out that can of Tecate (any beer will do) from the back of the Fridge and hence the Mexican favor flair. Add half the can of beer to the pot and drink the other half while you cook and chop… Ole.
Relax – Put the combination on low, covered for about an hour, stirring occasionally and you will have a tasty, filling, and spicy dish that is good with beans and/or rice, over pasta, with fries, couscous, pearl couscous, boiled potatoes… any starchy side dish should do.