I made up this easy, hearty chicken recipe about 10 years ago and it has been a family favorite ever since. The beer and whiskey add a rich satisfying flavor that goes great with the tangy green salsa. The preparation is simple though you should plan to start the recipe the day before you plan to serve.
Step 1: Marinate Overnight
Put all these ingredients in a stewpot and stir. Cover and leave in the frig overnight:
Beer, 1 bottle
Whiskey, 1 ounce
Jar(s) of green salsa equalling 22-32 ounces. (I use Trader Joes green chili salsa.)
1 tsp salt
4 Cloves fresh crushed garlic
3 Pounds boneless, skinless chicken
1-2 onions cut in 1" chunks
1-2 lbs carrots cut in 1" chunks
Dash of dried coriander
1/2 tsp cinnamon
2 Bay leaves
Pepper to taste
Tobasco sauce to taste
1 T cider vinegar
Step 2: Cook
Uncover and bring to a slow boil.
Add 1T brown sugar.
Reduce heat and simmer for at least 2 - 3 hours. Stir occasionally.
Adjust salt, pepper, sugar and hot sauce to taste.
Simmer on a very low heat until the sauce is thick (like salsa) and the chicken is really soft and falling apart.
Break the chicken apart with a spoon. (If it doesn't break easily, it's not done cooking.)
Cover when done.
Step 3: Serve It Up
My son eats Green Chili Chicken right out of the pot. However, the sauce is bold enough to serve this dish over rice or in a bread bowl. My favorite way to serve it is with rice, topped with shredded cheddar cheese and guacamole. Sometimes sour cream and chopped onion, too, depending on whose coming to dinner.
I hope you enjoy this recipe! But please remember to give me credit if you share it, since it came from my kitchen.