Beer-Braised Chicken Verde
tablespoon canola oil or vegetable oil
cup chopped onion (1 large)
cloves garlic, minced
cup unsalted butter
teaspoon ground cumin
teaspoon ground coriander
teaspoon chili powder
teaspoon dried Mexican oregano or dried oregano, crushed
12 ounce bottle Mexican beer (such as Modelo Especial or Pacifico)
11 ounce can tomatillos, drained
4 ounce can diced green chile peppers
pounds chicken breast tenderloins
- 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.
- 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.
- 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.
Nutrition Facts(Beer-Braised Chicken Verde)
- Per serving:
- 140 kcal cal.,
- 6 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 43 mg chol.,
- 340 mg sodium,
- 6 g carb.,
- 1 g fiber,
- 1 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet