Monday, February 28, 2011
2 medium yellow onions
2 garlic cloves
1 kilo boneless chicken thighs
1 tbsp cooking oil
1 jalapeño chili pepper
300 ml water
1 tbsp concentrated chicken stock
1 tbsp cumin
1 tbsp ancho chili pepper
1 tsp cayenne pepper
1 tsp chipotle sauce
1 tsp salt
1 can (400 g) small white beans
Chop onions and garlic coarsely. Cut the chicken into bite-sized pieces.
Halve the tomatoes and place with the cut side down in a roasting pan. Halve the jalapeño and remove the seeds. Place in the same roasting pan.
Heat the oven, as far as it'll go. Use a broiler if you have one! Bake the tomatoes for five minutes (or a little more) or until they're starting to blacken.
Place the tomatoes and jalapeño in a food processor and chop coarsely.
Heat the oil in a heavy pot. Brown the onion until golden. Add the chicken and garlic, and stir well. Add the chopped tomatoes/jalapeño, water, chicken stock and all the spices. Mix well and bring to a boil. Cover with a lid, and simmer for about 20 minutes. Add the beans, and cook for an additional ten minutes.
Serve with sour cream and tortilla chips.
Recipe in Swedish: