Beer-Braised Chicken Verde
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
1 1/2 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 cup chopped onion – I used a yellow onion
5 garlic cloves – minced
1/4 cup unsalted butter
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon salt
1 12-ounce bottle Mexican Beer – I used Pacifico
1 14.5 ounce can fire roasted tomatoes
1 4oz can diced green chilies – you can always use the fresh stuff
1 4oz can diced jalapeños – you can always use the fresh stuff
package of corn tortillas
Make ahead or leftovers? You can make this chicken verde ahead of time. All you have to do to re-heat it is to put the chicken mixture in a saucepan over low heat, cover it and stir occasionally. The liquid will come out from the chicken and make a sort of sauce for the chicken to simmer in.
Cut up your onion, combine all your spices into a small bowl (as you will be adding them at the same time), mince up your garlic and open up your canned goods and the beer.
In a 4-quart saucepan, heat oil over medium-high heat. Add onion and garlic. Cook and stir for 3 minutes.
Add butter, cumin, coriander, chili powder, oregano & salt. Cook and stir until butter melts. Add beer, fire roasted tomatoes, green chilies and jalapeños. Bring to a boil. Add chicken. Return to a boil and then reduce heat. Simmer, covered, for about 15 minutes or until chicken is tender and no longer pink, stirring a few times.
Using a slotted spoon, transfer chicken from the cooking liquid to a cutting board. Gently boil the cooking liquid, uncovered, for about 10 minutes more or until thickened, stirring occasionally. Meanwhile, using two forks, shred up your chicken. Put shredded chicken into a medium sized bowl. Add 1 cup of the reduced cooking juices to the shredded chicken and stir to combine.
You can use this mixture as a filling for either quesadillas or hard or soft-shelled tacos. We chose small white corn soft tacos. To warm them up, we wrapped the tortillas in tin foil and cooked them at 350 degrees for 15 minutes.
Insert your favorite taco fixings. Here are some suggestions we tried that were delicious!
Shredded monterey Jack cheese or crumbled queso fresco, shredded red cabbage, avocado, fresh cilantro, fresh salsa, sour cream, guacamole. The choices are endless!