Chicken In Beer Sauce Pollo A La Cerveza Recipes

Steps:

• Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
• Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
• Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

Steps:

• Season the flour with salt and black pepper, scatter on a plate and use to coat the chicken pieces. Now heat the butter and oil in a pan ( big enough to hold the chicken and with some depth ) until foaming then add the vegetables and cook gently for 5 minutes. Remove with a slotted spoon and set aside.
• Add the chicken pieces to the pan and brown on all sides (add a little more oil, if necessary).
• Add the sauteed vegetables, ale, garlic, bouquet garni and season to taste. Bring to a simmer, cover and cook for 60 minutes over low heat, stirring occasionally. Half way through cooking taste broth and adjust seasonings to taste.
• To serve, transfer the chicken and vegetables to a warmed serving dish. Bring the juices in the casserole to a boil then take off the heat and stir in the cream to thicken. Pour over the chicken pieces and serve.
• Note.
• Substitute 1 bay leaf, 1-2 tsp of dried thyme, and some fresh parsley for the bouquet garni, though best with fresh herbs.

Steps:

• In a ziplock bag, mix the flour, 1 tsp of the salt and the pepper.
• Add the chicken pieces, seal the bag and shake up and down to coat the chicken.
• Heat oil in a large, fairly deep frying pan.
• Add chicken and cook on both sides until golden brown, about 15-20 minutes.
• Remove chicken from the pan.
• Lower the heat slightly and add the onion, garlic and pepper to the pan.
• Sauté for a couple minutes, then add the carrots.
• Cook for another couple minutes, then add the tomatoes and remaining salt, if needed.
• Cook for about 5 minutes, stirring occasionally.
• Stir in the beer and potatoes.
• Top with the chicken and bring to a boil.
• Cover and let simmer over a low heat for 30 minutes.
• Remove the cover and cook for 5-10 minutes, until the sauce has thickened slightly.
• You can re-brown the chicken in a bit of oil in a second skillet, just before serving.
• I find it needs this"touch up" especially if it still has the skin on.
• Serve with your favourite green veggies.