Pollo a la Cerveza ~ Spanish Style Chicken in Beer

Summer has been passing me by at warp speed. And now I can't believe our youngest goes back to school in 10 days! Whatever happened to school starting after labor day weekend? I miss those days.

Things have been so hectic that If we haven't been doing takeaway, we've been throwing things on the grill or fixing one-dish meals like this one.

This dish comes out of Spain and home grown comfort food at it's best. This dish takes nearly no active preparation. All you have to do is marinate a chicken overnight in the fridge and minimal watching over on the stove. Just the perfect answer to busy weeknights.

And did I mention beer? The chicken marinated in spices and beer. How can we ever go wrong with that one?

As always, its crusty bread and salad and maybe a side of roasted potatoes if I can manage it and it's dinner done.

warmly,

Devaki

Recipe for

Pollo a la Cerveza

Shopping list - Serves 4

1 qty 3-4 lb chicken cut up at the joints (ask the butcher to do this)

1 medium yellow onion

1 green bell pepper

1 qty 15 oz can diced tomatoes

3 garlic cloves, peeled

¼ cup olive oil

Overnight Marinade:

1 qty 12 oz bottle Imported Cerveza (Spanish or Mexican beer such as Dos Esquis)

1 tbs Dijon mustard

1 tsp smoked dulce (sweet) Spanish Paprika

1 medium yellow onion

4 cloves garlic, peeled

2 tsp salt

Preparation: For the marinade only:

Chicken: Wash and wipe to dry completely with paper towels or kitchen towels

Onion: Peel the onions and discard the ends. Dice into ½” pieces and add to a large mixing bowl

Garlic: Crush and roughly chop.

In the large mixing bowl, add the chicken, mustard, paprika, salt, onions and garlic. Rub all over the chicken. Pour the beer and combine. Remove to a zip-loc bag and store in the refrigerator overnight until ready to cook.

The next day: Preheat the oven to 375 deg F.

Onion: Peel the onions and discard the ends. Dice into ½” pieces and add to a large mixing bowl

Garlic: Crush and roughly chop.

Bell pepper: Cut off the woody top and discard membranes and seeds. Dice and set aside.

Method:

Heat the olive oil on medium heat in a heavy bottom sauté pan or chicken fryer at least 3” deep.

Sauté the onions, peppers and garlic with ½ tsp salt for 7-10 minutes until soft. 

Add the chicken, marinade, 1 tsp salt and tomatoes and stir to combine.

Cover with a tight fitting lid and bake for about 45-60 minutes until the chicken is tender and cooked.

Return to stove and evaporate some of the liquid if a thicken gravy is desired. Taste and adjust seasonings. Serve with crusty bread. Enjoy!

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