Anj'S Chicken Chile Recipe

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 1/2 - 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