Super easy tomato, beer, chipotle chicken stew recipe in a claypot


“Quick I needed a no fuse main course for a casual gathering!” Almost embarrassed to post but its so easy and a very popular comfort food.

Spicy chicken beer stew in a clay pot from chamba


Chicken legs and thighs

2 onions chopped

2 green peppers chopped

4 cloves of garlic chopped

1/2 a lg can of fire roasted chopped tomatoes

2 to 4 chopped chipotle peppers from a can

3 T Cilantro

1 T Chili Powder

Salt and Pepper

Can or bottle of beer

Start with a Stove to Table Cooking Pot – trusty oval clay Chamba pot that cooks perfectly and looks great for serving.

No Thought Basics – 2 small chopped onions, 2 chopped green pepper and 4 chopped cloves of garlic all roasting in 2T of olive oil.

Need for Meat -  Quick defrost a package of good value chicken thighs and legs you hopefully have in the freezer.

Flavor -  half a big can of chopped Fire Roasted Tomatoes, 2 to 4  Chipotle Peppers from a can with about 2T of Adobe sauce (gives a big kick to the dish… make to taste) , 3 T of chopped cilantro leaves and stems, 1 t pepper, 1 T salt and 1 T Chili powder.

Novelty – men seem to always like it when you say there is beer in the dish, so dug out that can of Tecate (any beer will do) from the back of the Fridge and hence the Mexican favor flair. Add half the can of beer to the pot and drink the other half while you cook and chop… Ole.

Relax – Put the combination on low, covered for about an hour, stirring occasionally and you will have a tasty, filling, and spicy dish that is good with beans and/or rice, over pasta, with fries, couscous, pearl couscous, boiled potatoes… any starchy side dish should do.

No Knead Bread with Beer Recipe Baked in a La Chamba Clay Pot


I had heard from a few sources that the New York Times, Jim Lahey, No Knead Bread recipe could be improved upon by adding beer. I found this to be definitely true. I like the slightly lighter crust and the flavor of this recipe which also includes some white vinegar. This recipe came from Breadtopia and also has some excellent videos (one at bottom of this post) on making this bread. In the video he also features other unglazed clay bread bakers by Sassafras. These I have used for breads and had good results as well. Look for a posting on these bread bakers in the future.

No knead bread with beer baked in a La Chamba Clay stew pot

I wanted to try baked this bread in a black clay pot from Colombia. Proud owners of Chamba cookware have been telling me how wonderful these pots are for making bread. I have a few different Chamba pot shapes that I am anxious to try for bread making. For the first try I used a nice flat bottomed stew pot. Next time I will try a round Olla shape.

No knead beer bread fresh out of the oven

The recipe from is very close to the original but uses less moisture which I found to be a very good option. I did add fresh rosemary to my recipe and you might see small green flex in the photographs of the bread baking processes.


3 cups all purpose flour
1/4 tsp. instant or rapid-rise yeast
2 tsp. of salt

3/4 cup plus 2 Tbs.water at room temp
1/4 cup plus 2 Tbs. mild flavored lager
1 Tbs. white vinegar

2 T of chopped Rosemary leaves.

Mix the dry ingredients together they pour the liquids on top of the flour mixture. Mix until incorporated.

Mixed ingredients for the no knead beer bread

Cover the dough with plastic and set aside for a min of 8 hours and up to 18 hours.

Preparing for the second rise no knead bread

Then take the raised dough and very lightly knead the dough.. 10 to 14 times and place on a greased piece of parchment in a flat bottomed pan or bowl. Pinch up the dough to form a ball. (The video below shows all this very well) Spray non stick oil on top of the bread and set aside covered with plastic for 2 hours. An hour and a half into the second rising heat your intended cooking pot at 500 degrees. I heated up my Chamba pot which can easily handle this high heat. After 2 hours using the parchment paper to carefully move your bread to the heated pot.

No knead bread scored and ready for the oven

Score and lightly flour the bread. Reduce the temperature of the oven to 425. But the lid on the clay pot and bake in over for 30 mins. After 30 mins. remove the lid and cook for another 10 to 15 mins. Check the bread using a thermometer to see if the interior of the bread has reached near to 220 degrees and your bread is ready to be removed from the oven. Lift the parchment and bread out of the pan and cool on a rack.

Loaf of no knead bread with beer baked in an earthenware clay pot

You should have a beautiful round loaf of bread. Enjoy!

Please share your favorite recipes and experience cooking with clay cookware from around the world.