Beer Braised Chipotle Chicken
Smoky, tangy, and incredibly tender, this chicken is simmered in a fiery blend of chipotle chilies, dark beer, garlic, and spices. Then, the buttery-soft meat is nestled onto tortillas and topped with crunchy red onion and fresh cilantro.
This one-pan meal will likely become a staple in your house. Store-bought chipotle chilies in adobo sauce make the base of the smoky sauce, and then everything is kicked up with tangy beer, garlic, Dijon mustard, chili powder, and cumin. You need one pan and a handful of ingredients, and you have the ultimate chicken dinner at your fingertips.
What kind of beer should you use for this beer braised chipotle chicken? This recipe recommends a dark Mexican beer for added richness. That said, you can really use any beer you prefer; just remember that once the alcohol cooks off, you’re left with the flavor of the beer – so choose something yummy.
How should you serve your beer braised chicken? I suggest serving the chicken in soft tortillas (corn or flour), lettuce leaves, or over your favorite grain, such as rice, couscous, quinoa, or farro.
Beer Braised Chipotle Chicken
Ingredients
- 3 tablespoons minced chipotle chiles in adobo sauce
- 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 2 tablespoons olive oil or vegetable oil
- 1 1/4 pounds boneless skinless chicken breast halves, tenders, or thighs
- 12- ounce beer, preferably a dark Mexican beer
- Fresh cilantro leaves for serving
- Chopped red onions for serving
Equipment
Instructions
- In a large shallow dish, whisk together the chipotle chiles, garlic, Dijon mustard, chili powder, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the chicken and turn to coat. If you have the time, refrigerate for 1 hour, and up to 24 hours.
- Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 3 to 4 minutes per side. 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.
- Transfer the chicken to a plate and shred with two forks.
- 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.
- Serve the chicken with soft tortillas or lettuce leaves (if desired) and top with fresh cilantro and red onions.