Chicken Cooked in Beer
3 servings, easily doubled
Ingredients
2 large skinless chicken breasts (or 4 thighs)
1 cup beer
1 cup chicken broth
olive oil for browning
1/2 teaspoon ground cumin
dash cayenne (up to 1/8 teaspoon)
salt and pepper
Method
- Salt and pepper skinless chicken breasts.
- In a large skillet over medium-high heat, brown chicken in a bit of olive oil on both sides.
- Drain any excess oil. Lower heat and add 1 cup beer and 1 cup chicken broth to skillet.
- Stir in 1/2 teaspoon cumin and a dash of cayenne.
- Cover skillet and simmer on very low heat for 30 minutes. Chicken will be very tender and pull apart easy with a fork. Continue cooking another 5-10 minutes if needed.
Spicy Beer Chicken Salad
To make rough-chopped, spicy chicken salad, let chicken fully cool in the broth. When cool, remove chicken pieces from broth and shred with a fork or chop into bite-sized pieces and place in a medium bowl. To the bowl, add the flesh of 1 avocado, roughly chopped, a large bunch of fresh, chopped cilantro (about 1/4 cup chopped), 1 chopped tomato plus 1 tablespoon good quality olive oil (try Goya), the juice of 1/2 lime and 1 squirt of hot sauce (like Cholula brand). Taste for seasoning and add a bit of salt and pepper, more hot sauce or a touch more lime juice as desired. Serve in a roll, warm pita pocket or over chopped lettuce. Sliced black olives, pickled jalepenos, chopped scallions—all nice garnishes.