An easy and delicious dish with a little kick.
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 8-10 chicken thighs – skinless and boneless
- 1 large onion diced
- 1 stalk celery – diced
- 1 medium jalapeño diced – you can leave the seeds if you want more heat.
- 1 stalk of celery – diced
- 1 15oz can Black Beans
- 1 cup frozen corn
- Teaspoon each of chili powder and cumin
- 1/2 teaspoon oregano
- 2 cups of chicken stock
- 1 15oz can fire roasted diced tomatoes
- 12 oz can of beer – use about 1/2 cup – drink the rest
- Olive oil
- Salt and pepper to taste
Instructions
1
Sprinkle chicken with salt and pepper and 1/2 the chili powder and cumin
2
Heat the olive oil in a sauté pan and brown the chicken on both sides
3
Remove from the pan
4
Add the celery, onion and jalapeño to the pan and sauté. Add more oil as needed as well as the rest of the chili powder and cumin
5
After 5 minutes deglaze the pan with the beer. Reduce down and add black beans, stock and tomatoes. Simmer for 10 minutes
6
Nestle the chicken into the sauce – cover and cook for 30 minutes
7
When the chicken is cooked – take is out of the pan, shred and return to the sauce
8
Serve with tortillas
No Comments