Sunday, February 5, 2012

Beer Braised Chicken Verde

Beer Braised Chicken Verde

tablespoon canola oil or vegetable oil
cup chopped onion (1 large)
cloves garlic, minced
1/4 cup unsalted butter
teaspoon ground cumin
teaspoon ground coriander
teaspoon chili powder
teaspoon dried Mexican oregano or dried oregano, crushed
1/4 teaspoon salt
12 ounce bottle Mexican beer (such as Modelo Especial or Pacifico)
11 - 12 ounce can tomatillos, drained
4 - 4 1/2 ounce can diced green chile peppers
1 1/2 pounds chicken breast tenderloins
1. In a 4-quart 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.
2. Add beer, tomatillos, and chile peppers. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, 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, about 10 minutes or until thickened, stirring occasionally. Meanwhile, using two forks, pull chicken apart into shreds.
3. Place chicken in a medium bowl. Add 1 cup of the reduced cooking juices; stir to moisten. Use chicken mixture as filling for quesadillas or tacos; pass the remaining cooking juices.

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