Beer-Braised Chicken Verde

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9 users rated this recipe an average rating of 3.5
  • Yields: 3 cups filling
  • Prep: 20 mins
  • Cook: 25 mins
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Beer-Braised Chicken Verde
Ingredients
1
tablespoon canola oil or vegetable oil
1
cup chopped onion (1 large)
5
1/4
cup unsalted butter
1
teaspoon ground cumin
1
teaspoon ground coriander
1
teaspoon chili powder
1
teaspoon dried Mexican oregano or dried oregano, crushed
1/4
teaspoon salt
1
12 ounce bottle Mexican beer (such as Modelo Especial or Pacifico)
1
11 ounce can tomatillos, drained
2
4 ounce can diced green chile peppers
1 1/2
pounds chicken breast tenderloins
Directions
  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.
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
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