2 grilled chicken breasts (diced chunky)
2 cups black beans (if canned, rinsed well)
2 corns on the cob (fire roasted, chucked)
1 small onion (diced)
3 green onions (sliced thin, including greens)
2 chopped garlic cloves
2 pasilla peppers (fire roasted, peeled and diced)
4 roma tomatoes (fire roasted, peeled and diced)
2 tablespoons tomatoe paste
1 tablespoon cumin
1 teaspoon ground coriander
1 tablespoon paprika
1/2 teaspoon smoked paprika
1/2 teaspoon ground chipotle
2 Tablespoons olive oil
1 cup chicken broth
salt and pepper to your taste

1. In sauté pan, heat olive oil and saute the onions. Cook until the onions become transparent (about 10 mins.), then add the garlic and cook for another 2 minutes (do not brown the garlic).

2. Add to the pan, the tomato paste and cook another 2 minutes (mixing well).

3. Add the chopped tomatoes, chicken broth, cumin, coriander, paprika, chipotle, salt and pepper (to taste). Cover and cook sauce for about 10 minutes.

4. Add the chopped grilled chicken and cover to cook for about 30 minutes (low to medium heat).

Serve over steamed long grain rice. Enjoy.

Submitted by: TLomeli