6 tbsp. olive oil
1 c. chopped onion
5 cloves garlic, finely chopped
2 red bell peppers, cored, seeded, diced
4 jalapeno peppers, seeded, minced
3 tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. coriander
Pinch of cinnamon
6 whole chicken breasts, skinned, boned & cubed
2 (16 oz.) cans tomatoes in puree, chopped
1 c. pitted black olives
1 c. beer
1/2 c. Worcestershire sauce

1. Heat half the oil in a large casserole. Add onion and garlic and saute for 5 minutes. Add red and jalapeno peppers and saute 10 minutes. Add chili powder, cumin, coriander and cinnamon and cook for 5 minutes, stirring. Remove from heat and set aside.

2. In a large skillet, brown chicken in batches in the remaining olive oil until it is just cooked through.

3. Add chicken to casserole with the remaining ingredients. Stir well and simmer for 15 minutes. Serves 6.