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Beer-Braised Chicken

Beer-Braised Chicken with Rice and Queso Fresco

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Recipe Details


A super bowl of beer-braised chicken is one surefire way to turn dinner time into party time. Here, chicken is cooked in a sweet-and-spicy braising liquid of apple cider vinegar, Worcestershire, brown sugar, chipotle, and beer. Try a pale ale or pilsner, if you have some handy. Otherwise, fret not—this dish is just as flavorful (and perfect for the under-21 crowd) when you use some of the chicken stock we send. Served over a fluffy bed of rice to soak up all the saucy drippings, this two-pot dinner makes you the real winner.


  • < 600 Calories
  • Spicy
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

Ingredients & Equipment

What we send

  • white rice
    3/4 cup
    white rice
  • chicken stock
    8 ounces
    chicken stock
  • oregano
    1/8 ounce
  • yellow onion
    yellow onion
  • chipotle pepper in adobo
    chipotle pepper in adobo
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • sweet paprika
    1 teaspoon
    sweet paprika
  • ground cayenne pepper
    1/8 teaspoon
    ground cayenne pepper
  • apple cider vinegar
    1 1/2 tablespoon
    apple cider vinegar
  • Worcestershire sauce
    1/2 tablespoon
    Worcestershire sauce
  • dark brown sugar
    1 teaspoon
    dark brown sugar
  • 14.5-ounce can diced tomatoes
    14.5-ounce can diced tomatoes
  • queso fresco
    1 ounce
    queso fresco

What You’ll Need

  • 6" small pot with lid
  • 12" large high-sided pan with lid

Cooking Steps

  1. Cook Rice

    Cook Rice

    In a small pot, combine rice, ½ cup chicken stock, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer for 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, strip oregano leaves, discarding stems. Peel onion and cut into small dice. Roughly chop up to half of chipotle pepper. Discard remainder or save for another recipe.

  3. Sear Chicken

    Sear Chicken

    Pat chicken dry with paper towel and season all over with paprika, cayenne (or skip it if you don't want heat), and ½ teaspoon salt. Heat 2 tablespoons canola oil in a large high-sided pan over medium-high heat. When oil is shimmering, add chicken and sear until browned, 2-3 minutes per side. Transfer chicken to a plate, leaving behind any oil in pan for braising, and set aside.

  4. Make Sauce For Braising

    Make Sauce For Braising

    Add oregano and onion to pan from chicken over medium heat and cook until onion is soft, 3-5 minutes. Stir in apple cider vinegar and Worcestershire sauce and cook until liquid is reduced by half, about 30 seconds. Add brown sugar, chopped chipotle, and half of diced tomatoes and their juices. Stir in ½ cup beer; alternatively, use remaining chicken stock, which makes for an equally flavorful braise. Increase heat to high and bring to a boil.

  5. Braise Chicken

    Braise Chicken

    Return chicken to pan, submerging at least halfway in sauce. Cover pan, reduce heat to medium, and simmer until chicken is cooked through and no longer pink, 6-8 minutes. Uncover pan and transfer chicken to a separate plate. Increase heat under pan to medium high and simmer until sauce is reduced by half, about 3 minutes. Meanwhile, roughly chop chicken or shred using tongs or 2 forks.

  6. Plate Braised Chicken

    Plate Braised Chicken

    Return chopped or shredded chicken to braising liquid over medium heat and cook, stirring, until warmed through, about 2 minutes. Taste and add more salt and black pepper as desired. Serve braised chicken with rice, spooning over sauce. Garnish with queso fresco and enjoy! Save remaining tomatoes (and any stock, if you didn't use it) for another recipe.

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