Chicken - Beer Braised Chicken Verde

By á-47

Use as a filling for quesadillas or tacos.

Ingredients

• 1 Tbsp. vegetable oil
• 1 cup chopped onion (1 large)
• 5 cloves garlic, minced
• 1/4 cup butter
• 1 tea. ground cumin
• 1 tea. ground coriander
• 1 tea. chili powder
• 1 tea. dried Mexican oregano
• 1/4 tea. salt
• 1 12-oz. bottle Mexican beer (Modelo Especial or Pacifico)
• 1 11-12 oz. can tomatillos, drained
• 2 4-4.5 oz. cans diced green chile peppers
• 1 1/2 lbs. chicken breast tenderloins

Details

Servings 3

Preparation

Step 1

In a 4-qt. Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir for 3 minutes. Add butter, cumin, coriander, chili powder, oregano, and salt. Cook and stir until butter melts.

Add beer, tomatillos and chile peppers. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, for about 15 minutes or until chicken is tender and no longer pink, stirring every 5 minutes to break up the tomatillos. Using a slotted spoon, transfer chicken from the cooking liquid to a cutting board. Gently boil the cooking liquid, uncovered, for about 10 minutes more or until thickened, stirring occasionally. Meanwhile, using two forks, pull chicken apart into shreds.

Place chicken in a medium bowl. Add 1 cup of the reduced cooking juices; stir to moisten chicken. Use mixture as filling for quesadillas or tacos; serve with remaining cooking juices.