Submitted by RandallPMcMurphy
Serves 4
| 4 chicken breasts, skin on | 2 tbsp chili powder, divided | |
| 1 bottle beer (Tecate) | 2 jalapeno peppers, sliced with seeds | |
| 1 white onion, sliced | 3 cloves garlic, sliced | |
| 2 chipotle peppers in adobo, chopped | 7 oz. chipotle sauce (1 can) | |
| 29 oz. Hunts Fire Roasted tomatoes (2 cans) | 3 c. chicken stock | |
| 1 pinch Mexican oregano | 3 tbsp grape seed oil (or vegetable oil) | |
| corn tortillas | cilantro | |
| Maggi seasoning | salt & pepper |
1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
2. With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
3. Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
4. Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
5. Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
6. Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
7. Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.
Chef’s Note: I make the chili powder from scratch using Alton Brown’s Recipe. Maggi seasoning is like Mexican soy sauce. It’s awesome.
