My family loves a good taco. These Beer Braised Chicken Tacos with Red Cabbage are easy, reasonably healthy and delicious. Sunday dinner at its best. Double the recipe and serve it up for a casual dinner for friends.
I may need to make them again tonight because they are quick and uncomplicated, and it is very necessary that I spend the majority of this beautiful day outside. Spring is here with magnolias, forsythia and daffodils galore. Finally!
The inspiration for this dish comes from a recipe featured in the May issue of Cooking Light Magazine. I never thought there would come a day when I would think that a Cooking Light recipe was too heavy, but that is what happened to me last week. I liked the idea of braising chicken thighs in beer, but I wasn’t into adding bacon on top of that. Nor did I want apples in my slaw. And all I had was boneless chicken thighs and Budweiser so I used those. In sum, I adapted the beer braised chicken part of the recipe and then added my own red cabbage slaw and some goat cheese and creme fraiche as optional accompaniments.
This delicious recipe was a huge hit in our house!
- 4 boneless, skinless chicken thighs
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil, divided $
- 1½ cups beer
- 1 teaspoon all-purpose flour
- ¼ teaspoon sugar
- ½ of 1 chopped red cabbage
- ¼ cup cilantro
- 2 chopped green onions
- ½ chopped and deseeded jalepeno
- 1 chopped garlic
- Juice of one lime
- 3 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tsp honey
- Sea Salt and Fresh ground pepper to taste
- 8 corn tortillas
- ¼ cup Creme Fraiche for topping
- ¼ cup Crumbled Goat cheese for topping
- Heat a medium skillet over medium-high heat.
- Sprinkle chicken evenly with salt and pepper.
- Add 2 teaspoons oil to pan; swirl to coat.
- Add chicken to pan, flesh side down; cook 5 minutes or until browned.
- Turn chicken over; cook 2 minutes.
- Combine beer, flour, and sugar in a medium bowl, stirring with a whisk until smooth.
- Slowly add beer mixture to pan; bring to a boil.
- Reduce heat to medium-low; cook 15 minutes or until chicken is done, turning once. Remove chicken from pan; let stand 5 minutes. Shred chicken.
- Bring cooking liquid to a boil, scraping pan to loosen browned bits; cook 2 minutes or until reduced to ⅓ cup. Return chicken to pan; toss to coat.
- Meanwhile, mix together the ingredients of the slaw.
- In a skillet, brown the corn tortillas on medium heat in a pan sprayed with cooking spray, 1-2 minutes per side.
- Scoop chicken into tortillas. Top with slaw and creme fraiche and goat cheese
If you want to speed up the slaw process, buy precut red cabbage and you’ll have your slaw in minutes.