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 until it's buttery soft.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free, Low Fat, Dairy Free Diet

Keyword beer, braised chicken, chipotle chilies, dinner, weeknight

Prep Time 15

Cook Time 25

Marinating Time 1

Total Time 1 40

Servings

Calories 302kcal

Author Robin Miller

Equipment

Skillet

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

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.

Nutrition