Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.
Happy New Year! Being the first Food Art Friday of 2010, I’m officially imploring you to send your submissions to me at info@foodaskew.net. What can you submit? Recipes, food art photos, and cooking tips to share with Food Askew visitors. Here’s to a successful 2010!