by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
This easy beer-braised chicken is perfect for tacos, salads, enchiladas, nachos, grain bowls, and more—or add a side of cilantro rice for an easy weeknight meal.
- 2 tablespoons canola oil
- 4 Smart Chicken thighs
- Kosher salt and freshly cracked black pepper
- 1 small onion, diced
- 2 jalapeños, sliced and seeds removed
- 1 teaspoon ground cumin
- 1 tablespoon dried Mexican oregano
- 4 cloves garlic, sliced
- 12 ounces light Mexican beer
- 1 cup chicken stock
To a large pot over medium-high heat, add canola oil. Season the chicken thighs with salt and pepper and sear until golden brown. Remove the chicken from the pot and add the onion, jalapeño, and herbs. Season with a bit more salt and pepper, cook for a couple minutes, then add garlic. Cook until the vegetables soften, stirring constantly, about 8 minutes. Deglaze the pan with beer and chicken stock. Bring to a boil, then reduce heat to a low simmer. Add the chicken, cover the pan, and let simmer for one hour. Remove the thighs from the beer braise and use forks to shred. Return chicken back to the broth for serving.