Chicken In Beer Sauce Pollo A La Cerveza Recipes

Steps:

• Put the chicken in a large bowl with crushed garlic, 1 tablespoon rosemary, salt, and pepper. Pour beer over top and let rest for at least 30 minutes.
• Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over the chicken to coat it completely. Reserve the marinade.
• Heat oil in a Dutch oven over medium heat. Add chicken and brown on all sides, about 3 minutes per side. Add onion. Remove garlic from the marinade and add to the Dutch oven with a bit of marinade to keep everything from burning. Saute until onion is tender and translucent, about 5 minutes.
• Add remaining marinade and remaining 1 tablespoon rosemary. Scrape the bottom of the pot to remove any browned bits. Lower the heat and simmer until the sauce has reduced and thickened and the chicken is no longer pink inside, about 15 minutes. Serve hot.

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.

Steps:

• For steak tacos I have the steak run through a machine so it is flat. I haven't tried pounding the chicken flat when making this but I think it may work better. Consider this an optional step, as every time I've made it without pounding it, it still comes out fantastic but it takes a while to cook. Maybe split breasts would be good.
• Season meat by sprinkling with Adobo, Cumin, and Pico de Gallo seasoning. I like to use the adobo that has cumin in it and if you choose to go this route, you don't need to use any extra cumin. If you like spicy food use more pico seasoning, if you like mild use a smaller amount.
• Rub seasoning into meat thoroughly.
• Layer meat, onions, and garlic in a deep pan or bowl. I have also begun layering lime slices along with it.
• Pour mango nectar and lime juice over meat so that the liquid just covers the top of the meat. I use about a 3 part mango nectar, 1 part lime juice mix.
• Let sit for several hours or over night.
• Cook on hot grill.
• Serve with warm tortillas and desired taco toppings.
• An alternate cooking method:.
• I had the guy at the meat counter cut up the chicken into taco meat, if you shop at a hispanic grocery store they'll know exactly what you mean if you ask them to cut it for tacos but basically its just cutting it into small chunks. I still marinaded everything the same way, rubbing the seasonings into the meat is more difficult but still doable. Instead of grilling the meat however, after everything marinaded I put the whole mixture, marinade and all in a slow cooker. I wouldn't use lime slices in the marinade for this though so you won't have to pick them out.

Steps:

• Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
• Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
• Prepare grill for medium-high heat.
• Discard marinade, then pat chicken dry. Oil grill rack.
• Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
• Garnish with lime wedges.
• (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).