Savory Chicken (for enchiladas, tacos, eating out of the pan...) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 half chicken breasts, boned and skinned, cut into pieces
1 tsp cumin powder
1/4 tsp cayenne pepper
1 tsp crushed thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1 T flour
2 T oil
2 T butter
1 clove garlic, chopped (optional)
1-2 jalapeño chiles, seeded, minced
1/2 cup to 3/4 cup light beer
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Directions: |
Directions:Mix all spices together in a large ziploc bag. Add the chicken pieces and shake to coat. If you get inspired, add another spice. Let the spiced chicken sit at room temperature for about 20 minutes.
Using a large skillet, heat the butter and oil and add 1 cup of the chicken pieces at a time. Saute over medium heat until golden. Remove to a plate. Saute the rest of the chicken, adding more oil if necessary. When all the chicken is sautéed, drain off any excess oil. Put all the chicken pieces back in the pan, along with the chilies and garlic (if using) and add the beer.
Quickly clamp on the lid and turn the heat to low. Check every 5 minuets and turn the chicken in the reducing broth. Cook for about 15 to 18 minutes. If the broth cooks away toward the end of the cooking, just add a tablespoon more beer. At the end you should be left with a nice thick glaze. Push the chicken around the beer glaze so it all gets coated.
This about the best taco meat you will ever encounter. Since tacos are filled with other things, the recipe above will serve 4 people unless you ate too much out of the pan. |
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Personal
Notes: |
Personal
Notes: This chicken is great for your favorite Mexican dishes. I like to use it for enchiladas verde. (A great cheat is Trader Joe's Salsa Verde...put the work into the filling and let TJ's handle the rest!)
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