1 onion quartered
4 whole cloves
3 garlic cloves, chopped
1 bay leaf
1 jalapeno chili, seeded and chopped
1 tbs. chili powder
1 carrot sliced
1 cup chopped celery tops
5 tsp. instant chicken bouillon, or 1 tsp. for each cup of water
5 cups water, approximately
1 tbs. oil
2 tbs. butter
2 large onions, chopped
3 garlic cloves, minced
1 red bell pepper chopped
1 green bell pepper, chopped
4 tbs. chili powder or to taste
1 tsp. dried oregano
1 tsp. paprika
1 tsp. cumin
1 tsp. fennel seed (use anise- it's finer)
1 6 oz. can whole black olives, drained and coarsely chopped
1 12 oz. can tomato paste
27 oz. can whole peeled tomates with juice
12 oz. beer
1/4 cup chopped fresh parsley
1 jalapeno chili, seeded and diced
27 oz. can red kidney beans, drained
3 cups reserved stock
4 cups reserved chicken
In a large pot, place the chicken meat-side down. Stud each onion quarter with one clove. Top chicken with onions, the three chopped garlic cloves, bay leaf, the chopped chili, chili powder, carrot, celery tops and instant bouillon. Poach the chicken and vegetables with just enough water to cover. Bring to a boil, cover and gently simmer for 20 minutes. Remove chicken to a work surface to cool. Continue simmering the stock covered. Remove the chicken meat from the bones and shred. You should have four generous cups of chicken, set aside. Return the carcasses to the stock and continue simmering for 30 to 45 minutes. Strain the stock through a sieve, pressing vegetables and bones to extract juices. Discard the vegetables and bones. Skim fat off the top and boil over high heat until the stock is reduced to 3 cups. In a large heavy pot over moderate flame, heat the oil and butter. Add the chopped onions, the 3 minced garlic cloves and red and green peppers. Saute for 3 to 5 minutes. Add the spices, olives, tomato paste, tomatoes, beer, parsley, the diced chili pepper, beans, stock and chicken. Simmer partially covered for about 2 hours. Serve with condiments. This can be made ahead and frozen.
-compliments of Roslyn Lagrossa
