Borrachochickendrunkenbeercanchicken Recipes

Steps:

• In a medium pot over medium-high heat, stir to combine all ingredients except the cilantro and lime wedges. Bring to a boil, reduce heat to medium-low heat, and simmer for 20 minutes. Stir in cilantro and serve with lime wedges.

Steps:

• Preheat oven to 375 degrees F.
• Season chicken with salt, pepper, and oregano. In ovenproof skillet, heat olive oil and brown chicken pieces on all sides. Remove chicken from pan and set aside.
• Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaves, wine, tequila, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes. Remove and serve.

Steps:

• Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
• Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
• Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

Steps:

• Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
• Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
• Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
• Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

Steps:

• Place pinto beans in the bottom of a 5-qt slow cooker.
• Season chicken breasts with salt and pepper.
• Place in slow cooker on top of pinto beans.
• In a medium bowl, stir together diced tomatoes, tequila, and fajita seasoning; pour over chicken.
• Cover and cook on LOW setting for 3-4 hours.

Steps:

• Season the chicken inside and out with salt and pepper. Fill the can of beer with finely chopped onion and garlic and a generous amount of jalapeno juice. Put the beer can inside the chicken's cavity and prop the chicken on the grill. Cook over indirect heat for about 1 to 1 1/2 hours with the grill lid closed.

Steps:

• Soak beans overnight in water, drain when ready to cook.
• In large pot, add beans, chicken broth, beer, cooked chopped bacon, and enough water to cover the beans by about an inch.
• Bring to a boil, reduce heat, cover and simmer 2-3 hours.
• Once beans start to get soft, add garlic, onion, jalapenos, chili powder, cumin, 1 tbs coarse black pepper, and salt.
• Simmer another 30 minutes or so.
• Add the packet of ham seasoning, tomatoes, and cilantro; taste and add more coarse ground black pepper and salt to taste.
• Simmer another 30 minutes.

Steps:

• Wash chicken and remove excess fat. Season the chicken inside and out with the crab boil seasoning. Insert the half can of beer inside the cavity of the chicken. Prop the chicken up on the grill. Grill for 1 to 1 1/2 hours withthe grill lid closed.

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil.
• Simmer for 30-45 minutes, adding water if mixture gets too thick.

Steps:

• Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.
• Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
• Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.

Steps:

• Sort the beans to remove any stones or grit. Rinse the beans in a colander and place in a large pan with the water and beer. Add the garlic, onion, epazote (if using), chile powder, cumin, pork or bacon, tomatoes, and salt.
• Boil the beans for an hour and then reduce to a simmer and cook over very low heat until soft (12 hours in crockpot or other slow cooker works best). Keep the level of the broth a good inch or so above the beans, and add more water as needed. Serve with broth in a bowl as a side dish.