Categories: Meals
Ingredients
- 1/2 cup white rice
- 8 ounces chicken stock, divided
- 2 tablespoons canola oil
- 1/2 cup lager-style beer
- 1 yellow onion ⅛ ounce oregano
- 1 chipotle pepper in adobo sauce
- 12 ounces chicken thighs
- ⅛ teaspoon cayenne pepper
- 1 teaspoon sweet paprika
- 11/2 tablespoons apple cider vinegar
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon dark brown sugar
- 1 can diced tomatoes
- 1 ounce crumbled queso fresco
Directions
-
In a small pot over high heat, combine rice, ½ cup chicken stock, ½ cup water, and a pinch salt. Bring to a boil, then stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover, fluff with a fork, and set aside.
-
While rice cooks, peel onion and cut into small dice. Pick oregano leaves, discarding stems. Roughly chop ½ of chipotle pepper. Rinse chicken and pat dry with paper towel.
-
Heat 2 tablespoons canola oil in a large high-sided pan over medium-high heat. Season chicken all over with spice mix and ½ teaspoon kosher salt. When oil is shimmering, add chicken and sear until browned on outside, 1–2 minutes per side. Remove from pan and set aside.
-
Add onion and oregano to pan from chicken over medium heat and cook until soft, about 5 minutes. Add apple cider vinegar and Worcestershire sauce and cook until reduced by ½, about 30 seconds. Add brown sugar, as much chopped chipotle pepper as desired, ½ of diced tomatoes and juices, and ½ cup beer. Alternatively, use remaining chicken stock in place of beer (see Recipe Tip). Increase heat to high and bring to a boil.
-
Return chicken to pan with braising liquid, cover, and reduce heat to medium. Braise until cooked through and no longer pink, 6–8 minutes, then remove from pan and set aside. Increase heat to medium high and simmer until liquid is reduced by ½, about 3 minutes. Meanwhile, using 2 forks or tongs, shred chicken into bitesize pieces.
-
Return shredded chicken to pan with braising liquid over medium heat and cook, stirring, until warmed through, about 2 minutes. Taste and add salt and pepper as needed. Serve chicken over rice and spoon over braising liquid. Garnish with queso fresco and enjoy. Use remaining chipotle pepper and diced tomatoes in other recipes as desired.