I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Beeria
...in your mind.
Chicken Beeria

Chicken Beeria

Ingredients

  • 6 chicken thighs
  • Oil
  • Kosher salt & pepper
  • 10 ounces chorizo
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 15 oz can fire roasted tomatoes
  • 1 tablespoon smoked paprika
  • 1 tablespoon chipotle chili powder
  • 1 cup beer
  • 1 cup chicken broth
  • Monterey Jack cheese, shredded
  • Diced white and cilantro for garnish

Directions

  1. Lightly oil chicken, season with salt & pepper then sear in a hot pan (just for color) about 2 minutes a side, remove to a plate
  2. In same pan, cook chorizo for about 5 minutes; add onion and garlic to the pan and cook 2 minutes, then add the tomatoes, paprika and chili powder - stir well, cook a couple minutes
  3. Add the beer and broth, mix and bring to a simmer, then add the chicken, cover and leave alone 15-20 minutes or until chicken is super tender
  4. Remove chicken to a plate and shred
  5. Put remaining sauce from the pan in a blender, processor or use a stick blender to buzz smooth, put in a bowl and set aside
  6. Take about 3/4 of a cup of the cheese and put on a flattop or non-stick in about a 5 inch circle
  7. When it’s golden brown and crispy on the bottom, flip it over, and some shredded chicken, onion and cilantro - let this new bottom get crispy, fold it over and remove - eat away bucko
Chicken Beeria

Chicken Beeria

Ingredients

  • 6 chicken thighs
  • Oil
  • Kosher salt & pepper
  • 10 ounces chorizo
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 15 oz can fire roasted tomatoes
  • 1 tablespoon smoked paprika
  • 1 tablespoon chipotle chili powder
  • 1 cup beer
  • 1 cup chicken broth
  • Monterey Jack cheese, shredded
  • Diced white and cilantro for garnish

Directions

  1. Lightly oil chicken, season with salt & pepper then sear in a hot pan (just for color) about 2 minutes a side, remove to a plate
  2. In same pan, cook chorizo for about 5 minutes; add onion and garlic to the pan and cook 2 minutes, then add the tomatoes, paprika and chili powder - stir well, cook a couple minutes
  3. Add the beer and broth, mix and bring to a simmer, then add the chicken, cover and leave alone 15-20 minutes or until chicken is super tender
  4. Remove chicken to a plate and shred
  5. Put remaining sauce from the pan in a blender, processor or use a stick blender to buzz smooth, put in a bowl and set aside
  6. Take about 3/4 of a cup of the cheese and put on a flattop or non-stick in about a 5 inch circle
  7. When it’s golden brown and crispy on the bottom, flip it over, and some shredded chicken, onion and cilantro - let this new bottom get crispy, fold it over and remove - eat away bucko