Beer-Braised Chicken

By Marian Cooper CairnsPublished: Nov 2, 2017

Buff Strickland

Yields:

8 - 10 serving(s)

Cook Time:

30 mins

Total Time:

5 hrs 15 mins

Marinated in dark beer and hot peppers, this is the ultimate way to spice up your weekly chicken dinner.

Advertisement - Continue Reading Below

Ingredients

3 Tbsp. sauce from a can of chipotles in adobo
1 Tbsp. hot sauce (such as Cholula)
3 garlic cloves, chopped
2 tsp. Dijon mustard
2 tsp. chili powder
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper
4 lb. boneless, skinless chicken thighs
2 Tbsp. canola oil, divided
1 (12-ounce) bottle dark Mexican beer (such as Modelo Negra)
Jalapeño Ranch Coleslaw, corn tortillas, sliced radishes, cilantro, sliced pickled jalapeños, sliced carrots, and lime wedges for serving

1. Step 1 Combine adobo sauce, hot sauce, garlic, mustard, chili powder, cumin, and 1 teaspoon each salt and pepper in a zip-top bag. Add chicken, seal bag, and turn to coat. Chill at least 4 hours or up to 12 hours.
2. Step 2 Preheat oven to 350°F. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Cook chicken, in batches (adding more oil as needed), until brown, 3 to 4 minutes per side; remove batches to a plate.
3. Step 3Return all chicken to the Dutch oven and slowly add beer. Simmer until slightly reduced, 4 to 6 minutes. Cover and bake until chicken is very tender, 40 to 45 minutes. Remove chicken and shred meat with two forks. Simmer cooking liquid over medium-high heat until slightly thickened, 4 to 6 minutes. Add chicken and toss to coat. Season with salt and pepper.
4. Step 4Serve with Jalapeño Ranch Coleslaw, tortillas, sliced radishes, cilantro, pickled jalapeños, carrots, and lime wedges alongside.