Beer Braised Chicken Tacos with Red Cabbage
Author: 
Cuisine: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Beer Braised Chicken
  • 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
Red Cabbage Slaw
  • ½ of 1 chopped red cabbage
  • ¼ cup cilantro
  • 2 chopped green onions
  • ½ chopped and deseeded jalepeno
  • 1 chopped garlic
  • Dressing
  • 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
Instructions
  1. Heat a medium skillet over medium-high heat.
  2. Sprinkle chicken evenly with salt and pepper.
  3. Add 2 teaspoons oil to pan; swirl to coat.
  4. Add chicken to pan, flesh side down; cook 5 minutes or until browned.
  5. Turn chicken over; cook 2 minutes.
  6. Combine beer, flour, and sugar in a medium bowl, stirring with a whisk until smooth.
  7. Slowly add beer mixture to pan; bring to a boil.
  8. 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.
  9. 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.
  10. Meanwhile, mix together the ingredients of the slaw.
  11. In a skillet, brown the corn tortillas on medium heat in a pan sprayed with cooking spray, 1-2 minutes per side.
  12. Scoop chicken into tortillas. Top with slaw and creme fraiche and goat cheese
Recipe by Weekend Table at https://weekendtable.com/2013/04/21/beer-braised-chicken-tacos-with-red-cabbage/