Simmered in beer and orange juice with warm spices and served with brown rice and avocado garnish.
1 cup flour
3 boneless, skinless chicken breast halves
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon granulated garlic
Vegetable oil for frying
1 can/bottle beer, room temperature
1 cup orange juice
2 heaping tablespoons tomato paste
Brown rice
1 avocado, sliced, for garnish
Salt
Cut chicken into chunks. In a medium bowl, mix together flour, cumin, chili powder and garlic. Heat about 1/2" vegetable oil in a large soup pot. Dip chicken pieces, a handful at a time into seasoned flour and fry in oil until lightly browned, ocasionally stirring. Add beer, orange juice and tomato paste. Bring to a boil, then simmer for about 20 minutes, uncovered. Meanwhile, make enough rice for 4 - 6 servings. Arrange chicken in a serving bowl along with rice. Garnish with avocado and lightly salt entire stew. Serves 4 - 6.