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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Chili Nation, Jane and Michael Stern Ingredients:
12 large dried pasilla peppers |
1 1/4 cups very strong black coffee (brewed from a dark roast) |
1 (13 3/4 ounce) can chicken broth |
1/2 cup chopped onion |
1 -2 garlic clove, smashed |
2 tablespoons vegetable oil |
2 lbs boneless skinless chicken, cut into 1/2 inch cubes |
1 tablespoon chili powder |
1 tablespoon sugar |
1 tablespoon salt |
1 tablespoon masa harina, dissolved in 1/4 cup warm water |
Directions:
1. Add chilies in a large bowl and cover with boiling water; let stand 30 minutes, until soft; stem and seed chilies.
2. In a food processor or blender, puree the chilies with the coffee and chicken broth until smooth; set aside.
3. In a large pot, saute the onion and garlic in the oil until soft; add in the chicken and stir/cook until browned.
4. Add in the chile puree; stir in the chili powder, sugar, and salt; bring to a boil, decrease heat, and simmer, partially covered for 1 hour.
5. Remove from heat and stir in the masa harina mixture; return to heat and cook for 7 more minutes.
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