Beer Braised Chicken Tacos with Red Cabbage
Author: Julie du Pont
Cuisine: Main
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- 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
- 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
Recipe by Weekend Table at https://weekendtable.com/2013/04/21/beer-braised-chicken-tacos-with-red-cabbage/
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