Recipe for mexican beer chicken, (Pollo a la Cerveza)
A simple and no frills but interesting chicken recipe, using an unusual ingredient, beer; while the traditional mexican pollo borracho (drunk chicken) is made with brandy or sherry, this Pollo a la Cerveza is cooked in a sauce primarily made of beer, naturally.
The Beer Chicken
Ingredients:
* 12 chicken drums and thighs
* 1 Onion
* 1 and 1/2 can mexican beer or about 3 cups
* half of one lemon
* 2 cloves of garlic
,
* 1 teaspoon balsamic vinegar
* 2-3 tablespoons fresh chopped cilantro
* oil,
* salt and pepper, rosemary, sage, thyme,
* 2 tablespoons flour.
Making this mexican recipe now:
1) In a pan with a bit of oil, cook the chicken drums and thighs a few minutes.
2) Meanwhile, pour a bit of oil in a small bowl, also the juice of half of one lemon, salt, teaspoon balsamic vinegar; press in a clove of garlic with a garlic press. On a cutting board, chop the herbs and mix with salt and pepper.
3) Separately, press in the other garlic clove in a pot, and cook over the stove with a drizzle of oil.
4) Meanwhile remove the skin from the chicken parts, one by one dip them in the vinaigrette we did in step 2, then roll then in the herbs. Arrange in the pot. Sauté the chicken in the pot as is for a few minutes, then pour the beer in.
5) Cook for 25 minutes over low heat, mixing the chicken leg parts once in a while to make sure they all get equally cooked. Take the chicken leg parts out of the pot and put them in a bowl. Mix two tablespoons flour with a bit of water in a glass then pour in the beer sauce remaining to make it thicker; add the chopped cilantro and reduce until it becomes a nice sauce, season with salt.
Serve this Beer Chicken with some white rice and ladle some beer sauce over the chicken.
1) In a pan with a bit of oil, cook the chicken drums and thighs a few minutes.
2) Meanwhile, pour a bit of oil in a small bowl, also the juice of half of one lemon, salt, teaspoon balsamic vinegar; press in a clove of garlic with a garlic press. On a cutting board, chop the herbs and mix with salt and pepper.
3) Separately, press in the other garlic clove in a pot, and cook over the stove with a drizzle of oil.
4) Meanwhile remove the skin from the chicken parts, one by one dip them in the vinaigrette we did in step 2, then roll then in the herbs. Arrange in the pot. Sauté the chicken in the pot as is for a few minutes, then pour the beer in.
5) Cook for 25 minutes over low heat, mixing the chicken leg parts once in a while to make sure they all get equally cooked. Take the chicken leg parts out of the pot and put them in a bowl. Mix two tablespoons flour with a bit of water in a glass then pour in the beer sauce remaining to make it thicker; add the chopped cilantro and reduce until it becomes a nice sauce, season with salt.
Serve this Beer Chicken with some white rice and ladle some beer sauce over the chicken.
