Ingredients
3 lb boneless and skinless chicken breast, cubed
8-10 plum tomatoes, seeded and chopped
1 medium onion, chopped
½ cup fresh cilantro, chopped
6-8 jalapeno peppers, seeded and diced
2 tb ground cumin
4 tb sweet paprika, or use smoked if desired
2 tb dried oregano
½-1 tsp ground cayenne, or chili pequin
1 15 oz can small white beans, rinsed
3 tb vegetable oil
1 tb sea salt or to taste
6-8 cloves garlic, minced
2 c water
¼ cup masa flour
½ cup tequila
Preparation
In a large pot cook onion and jalapeno in 2 tb of oil until onion is translucent, 4-5 min. Remove from pot, add minced garlic and set aside. Add 1 tb of oil to pot and cook cubed chicken until white. Repeat for rest of chicken. Leave juices in the pot. Add first batch of chicken back to pot along with onion-jalapeno mixture and diced tomatoes and all the dried spices. Add water enough to cover. Add tequila. Cover and cook over med-low heat for ½ hour, stirring occasionally. Add the masa a tablespoon at a time until thickened to taste. Add white beans and cook 15 minutes more. Remove from heat and stir in fresh chopped cilantro. Serve with rice or cornbread.
