Chicken & Black Bean Chile

1 - lb. dried Black Beans, soaked overnight, drained

2 - medium onions, chopped

5 - garlic cloves, minced

1 - can chicken broth (49 1/2 oz. can)

2 - lbs. boneless chicken breast, cut into 1-1/2 inch pieces

1/4 - teaspoon salt

1/4 - teaspoon pepper

2 - tablespoon butter

2 - jalapeno chilies, seeded and minced

1 - can whole green chilies, cut into 3/4-inch wide strips

2 - teaspoon cumin

1 - teaspoon ground coriander

1/2 - teaspoon ground cinnamon

1/4 - cup cilantro, chopped

1/4 - cup pitted ripe olives

In a stockpot, combine beans, 1 onion, 2 garlic cloves, and chicken broth. Bring to a boil; cover, and reduce heat. Simmer until beans are tender about 1 hour and 15 minutes. Drain and keep liquid to the side.

In a pan, heat to medium heat and melt 1 tablespoon butter. Add chicken and lightly brown. This should take about 5 to 6 minutes. Remove the chicken from the pan.

In the chicken pan, melt 1 tablespoon butter over medium heat. Add the remaining onion, garlic, and jalapenos. Sauté onion, garlic and jalapenos for 5 minutes or until onion is soft and translucent. Add the chicken back into the pan. Then add the green chilies, spices, beans, and 2 cups of the bean broth.

Bring to boil. Reduce heat to simmer and cover. Cook 30 minutes. Garnish with olives.