Beer-Braised Chicken with Rice and Queso Fresco
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Ingredients & Equipment
What we send
- 3/4 cupwhite rice
- 8 ounceschicken stock
- 1/8 ounceoregano
- 1yellow onion
- 1chipotle pepper in adobo
- 2boneless skinless chicken breasts
- 1 teaspoonsweet paprika
- 1/8 teaspoonground cayenne pepper
- 1 1/2 tablespoonapple cider vinegar
- 1/2 tablespoonWorcestershire sauce
- 1 teaspoondark brown sugar
- 114.5-ounce can diced tomatoes
- 1 ouncequeso fresco
What You’ll Need
- 6" small pot with lid
- 12" large high-sided pan with lid
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.
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.
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.
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.
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.
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.