Ingredients
4-6 Skin on bone-in chicken thighs
2 small or one large carrot – diced
1 medium sweet onion – diced
1 medium sweet potato – diced
2 teaspoon coriander
2 teaspoon turmeric
1 teaspoon hot Hungarian paprika
8 oz of light beer
1 cup chicken stock
6 oz raw baby spinach
Olive oil
Salt and pepper
Sprinkle the thighs with salt and pepper on both sides. Take a medium-sized dutch oven or braising pan, and brown the chicken in the pan over medium heat with olive oil.
Once the chicken has browned (both sides), remove and add the carrot, onion, salt, pepper, and spices. Sauté for 3-5 minutes to soften up the veggies. Now crank up the heat to high and add the beer. Let it come to a boil and boil for a minute to cook off the alcohol. Drink some of the beer. Now turn down the heat and add the sweet potato. Combine everything and let it cook another 2-3 minutes.
Nestle the chicken back into the pan, and now add the stock. Ensure that the stock comes up to the chicken but is not submerged. You may need more or less stock, so watch it as you put it in the pan. Next, bring it to a boil, put a lid on it, and reduce the heat to a simmer. Now you can finish the beer.
Cook for about 30 to 40 minutes. Remove the chicken when the chicken is done, and the vegetables are tender. Taste the sauce and adjust for salt and pepper to your liking. Add the spinach and stir until everything is combined and the spinach has wilted.
Serve it over rice, pasta, or whatever your fancy is!! Enjoy!!!
Notes: You can use boneless skinless thighs, but ensure you adjust the cooking time. Boneless thighs need less time, so shave 15 minutes off the cooking time. You can also use any vegetable you please – this is a start, and you can build from it any way you want!!!
Chicken with Turmeric and Spinach
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Ingredients
- 4-6 Skin on bone-in chicken thighs
- 2 small or one large carrot - diced
- 1 medium sweet onion - diced
- 1 medium sweet potato – diced
- 2 teaspoon coriander
- 2 teaspoon turmeric
- 1 teaspoon hot Hungarian paprika
- 8 oz of light beer
- 1 cup chicken stock
- 6 oz raw baby spinach
- Olive oil
- Salt and pepper
Instructions
Sprinkle the thighs with salt and pepper on both sides. Take a medium-sized dutch oven or braising pan, and brown the chicken in the pan over medium heat with olive oil.
Once the chicken has browned (both sides), remove and add the carrot, onion, salt, pepper, and spices. Sauté for 3-5 minutes to soften up the veggies. Now crank up the heat to high and add the beer. Let it come to a boil and boil for a minute to cook off the alcohol. Drink some of the beer. Now turn down the heat and add the sweet potato. Combine everything and let it cook another 2-3 minutes.
Nestle the chicken back into the pan, and now add the stock. Ensure that the stock comes up to the chicken but is not submerged. You may need more or less stock, so watch it as you put it in the pan. Next, bring it to a boil, put a lid on it, and reduce the heat to a simmer. Now you can finish the beer.
Cook for about 30 to 40 minutes. Remove the chicken when the chicken is done, and the vegetables are tender. Taste the sauce and adjust for salt and pepper to your liking. Add the spinach and stir until everything is combined and the spinach has wilted.
Serve it over rice, pasta, or whatever your fancy is!! Enjoy!!!
Notes
Notes: You can use boneless skinless thighs, but ensure you adjust the cooking time. Boneless thighs need less time, so shave 15 minutes off the cooking time. You can also use any vegetable you please – this is a start, and you can build from it any way you want!!!
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