Chicken - Braised Chicken Cerveza Chili Verde
Amy
Colorado Springs Gazette
ingredients
- 6 oz chorizo sausage, ground
- 1/2 teas each salt and pepper
- 1 teas paprika
- 1/2 teas each garlic and onion powder
- 8 chicken thighs
- 3 tbsp vegetable oil
- 1 medium onion, chopped
- 4-oz can green chiles, diced
- 10-oz can diced tomatoes with green chiles
- 2 cloves garlic, minced
- 12-oz bottle Mexican beer
- 2 tbsp fresh cilantro, chopped
- Cheddar jack cheese, grated
- Sour cream
- Flour tortillas
directions
- 1
In a deep skillet or Dutch oven over medium heat, cook sausage about 8 minutes, breaking up meat into small chunks. Transfer sausage to paper towels to drain, leaving fat in the skillet.
- 2
In a small bowl, mix salt, pepper, paprika, onion powder and garlic powder. Season the chicken with this spice mixture and place in the skillet, skin side down over medium high heat. Cook chicken in two batches, about 8 minutes each, or until evenly browned. Transfer chicken to a plate and pour off remaining fat from skillet.
- 3
Reduce heat to medium low. Add vegetable oil and onion and cook until onions are soft, about 7 minutes. Scrape up any remaining bits from the bottom of the pan. Add green chiles, tomatoes and garlic and cook for an additional 3 minutes. Stir in beer and return sausage and chicken to pan. Simmer, covered, for about 30 minutes or until chicken is tender and cooked through.
- 4
Top individual servings with cilantro, sour cream and grated cheese. Serve with warmed tortillas.
Source: Amy
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