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heat the oil in a large pot over medium heat. place chicken in the pot; brown on all sides. season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper. mix in onion, green bell pepper, and yellow bell pepper. pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated. mix the kidney beans, black beans, and corn into the pot. season with green pepper sauce. reduce heat to low, and mix in remaining 2 cups water and tomato paste. simmer, stirring occasionally 30 minutes, or until thickened. top with cilantro to serve.
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Dry harissa blend — rubs, marinades, add to oil for instant paste
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Philosophy of cooking — using everything, wasting nothing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol