Slow-Cooked 5-Spice Stout Shredded Chicken

• porciones: 4-6

Ingredientes

Sauce:

2 dried guajillo chiles

1/2 cup tomato sauce

4 garlic cloves, chopped

12oz stout

1/4 tsp fine sea salt

1/4 tsp ground black pepper

Spice Pack:

1 cinnamon stick

3 whole star anise

1 tsp coriander pods

1/2 tsp whole cloves

1/2 tsp black peppercorns

Chicken:

1/4 cup unbleached all-purpose flour

1/2 tsp fine sea salt

1/4 tsp ground black pepper

2 lbs oneless chicken thigh filets

Instrucciones

To make the sauce, toast the chiles in a dry skillet over medium-high heat, tossing them gently in the pan until you begin to smell them, about 3 minutes. Transfer them to a deep, heatproof bowl. Bring 2 cups of water to a boil. Pour the water over hte chilies and let sit submerged for 30 minutes.

Place the tomato sauce and garlic in a small blender or food processor. Once the chilies are softened, drain the water. Discard the stem and seeds, and roughly chop. Add the chilies to the blender.

Pulse for 10-15 second intervals until everything is finely chopped. Add the stout, 1/2 tsp of salt, and 1/4 tsp of black pepper. Puree until smooth, about 20 seconds.

To make the spice pack, place all spices in the center of a 6-inch square of cheesecloth. Wrap the cloth around the spices to make a pouch and tie off the end.

To make the chicken, stir together the flour, 1/2 tsp of salt, and 1/4 tsp of black pepper in a shallow bowl. Dredge the chicken in the flour to coat each piece. Arrange the chicken in the bottom of a slow cooker (about 6 quarts in size).

Poru the sauce over the chicken. Add the spice pack. Cover with a lid and cook on high for 4 hours or until the chicken is fork-tender. Remove the spice pack. Shred the chicken and let it soak in the sauce until ready to serve. Leftovers can be stored in the fridge for up to 3 days.

Serving suggestion: Chicken sandwiches. 4 rolls, 4 tbsp of mayonnaise. For toppings, add sliced cucumbers, cilantro, and pickled vegetables like carrots and daikon. You can add diced or sliced hot chile peppers for heat.

Notas

Food on Tap: Cooking with Craft Beer