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Beer-Braised Chicken

Beer-Braised Chicken with Rice and Queso Fresco

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A super bowl of beer-braised chicken is equally perfect for dinner time and 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 with the chicken stock we send. Served over a fluffy bed of rice to soak up all the saucy drippings, this hearty bowl of goodness is the real winner, no matter what the scoreboard says.

  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 790
  • Protein 68g
  • Total Carb 73g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • chicken stock
    • 8 ounces
    • chicken stock
  • oregano
    • 1/8 ounce
    • oregano
  • parsley
    • 1/8 ounce
    • parsley
  • yellow onion
    • 1
    • yellow onion
  • chicken thighs
    • 4
    • chicken thighs
  • ground cayenne pepper
    • 1/8 teaspoon
    • ground cayenne pepper
  • sweet paprika
    • 1 teaspoon
    • sweet paprika
  • 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
  • chipotle paste
    • 2 teaspoons
    • chipotle paste
  • 14.5-ounce can diced tomatoes
    • 1
    • 14.5-ounce can diced tomatoes
  • queso fresco
    • 2 ounces
    • queso fresco

What You’ll Need

  • 6" small pot with lid
  • 10" medium high-sided ovenproof pan

Allergens

Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 425°F. 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 until liquid is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse herbs. Pick oregano leaves, discarding stems (to easily strip oregano leaves, pinch the stem near the top with 1 hand, then slide the fingers of your other hand down the length of the stem, from top to bottom). Peel onion, halve, and cut into small dice. Pat chicken dry with paper towel and season all over with spice mix and ½ teaspoon salt.

  3. Sear chicken

    Sear chicken

    Heat 1 tablespoon canola oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin begins to brown, 5 minutes. Flip and brown opposite side, 1 minute more (you're just getting a sear on the outside here—it'll finish cooking in Step 5). Transfer chicken to a plate, skin-side up. Discard almost all fat from pan, leaving a thin layer.

  4. Make sauce

    Make sauce

    Reduce heat under pan to medium. Add oregano and onion and cook, stirring, to soften, 3-5 minutes. Add apple cider vinegar and Worcestershire sauce and cook until slightly reduced, 30 seconds. Add brown sugar, chipotle paste (skip or use half for less heat), and half of diced tomatoes and their juices. Add ½ cup beer; alternatively, use remaining stock. Season with ¼ teaspoon salt and pepper. Remove from heat.

  5. Braise chicken

    Braise chicken

    Return chicken to pan skin-side up, nestling into sauce. Transfer pan to oven and braise until chicken is cooked through and no longer pink, 18-22 minutes (great time to start cleaning up). Then, remove from oven and transfer chicken to a plate, leaving sauce behind in pan and placing over medium-high heat. Simmer until reduced by half, 4-5 minutes. Meanwhile, shred chicken using 2 forks or roughly chop, discarding skin.

  6. Plate braised chicken

    Plate braised chicken

    Roughly chop parsley leaves, discarding stems. Return shredded chicken to pan with sauce, reduce heat to medium, and cook, stirring, to warm through, about 2 minutes. Taste and add salt and pepper as desired. Divide rice between serving bowls, top with braised chicken, and garnish with queso fresco and parsley. Enjoy!

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