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In Dutch oven, heat 3 tablespoons olive oil. Add chicken and saute until no longer pink, about 4 minutes each side. Remove chicken from pot; wipe pot dry. Heat remaining oil and saute onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer and salt and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes. Add beans, corn and olives. Simmer 15 minutes longer. Stir in cilantro, if desired. Serve hot topped with cheddar cheese.
Republished with Permission, National Chicken Council
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Missmae101 1 year agoI have made this twice now and shared it with many friends. It's always a favorite and healthy as well. I love it!!!
Jharden1979 2 years agoWonderful recipe, thanks for posting!
tyson 8 years agoRepublished with Permission, National Chicken Council [I posted this recipe.]