Beer-Braised Chipotle Chicken

• servings: 4
• active time: 10 minutes
• total time: 20 minutes

Ingredients

3 tablespoons minced chipotle chiles in adobo sauce

2 cloves garlic, minced, or ½ teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dijon mustard

½ teaspoon ground cumin

Salt and freshly ground black pepper

2 tablespoons olive oil or vegetable oil

2 pounds boneless, skinless chicken breast halves, tenders, or thighs

1(12-ounce) beer, preferably a dark Mexican beer, such as Modelo, Trejo's

Cerveza, or AleSmith, or beer of choice

Fresh cilantro leaves for serving

Chopped red onion for serving

Directions

1. In a large shallow dish, whisk together the chipotle chiles, garlic, chili powder, dijon mustard, cumin, 1 teaspoon salt, and ½ teaspoon black pepper. Add the chicken, and turn to coat. If you have the time, refrigerate for 1 hour or up to 24 hours.

2. Heat the olive oil (or vegetable oil) in a large, high-sided skillet over medium-high heat. Working in batches to prevent crowding the pan, add the chicken, and cook until golden brown on both sides, about 3 to 4 minutes per side. Return all the chicken to the pot, add the beer, and bring to a gentle boil. Reduce the heat to medium-low, partially cover, and simmer for 15 minutes, until you can easily shred the chicken with two forks.

3. Transfer the chicken to a plate, and shred with two forks.

4. Place the skillet back over medium heat, and simmer until the liquid reduces by about half. Return the chicken to the pan, and simmer for 1 to 2 minutes to heat through. Season to taste with salt

and black pepper.

5. Reserve 2 cups of the chicken for the Buffalo Chicken Pizza (page 16) or another future meal. Refrigerate for up to 3 days.

6. Top the remaining chicken with fresh cilantro and red onions, and serve.

Notes

SERVING SUGGESTION: I suggest serving this buttery chicken in soft tortillas (corn or flour) or lettuce leaves or over your favorite grain, such as rice, couscous, quinoa, or farro.