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    Recipes | Beer Braised Chicken Tacos with Apple Cucumber Avocado Salsa

    Beer Braised Chicken Tacos with Apple Cucumber Avocado Salsa

    Recipe Submitted By Elizabeth Palmer Califano
    Reprinted With Permission From Elizabeth Palmer Califano

    Once you cook chicken thighs with this recipe, you’ll never want them any other way! Ultra-flavorful and falling apart tender, the low and slow braise in beer and ginger ale makes this dish one you’ll come back to again and again. The apple cucumber avocado salsa spiked with lime, adds just the right amount of sweetness and freshness, perfectly offsetting the spicy chicken. If you have any chicken leftover (unlikely!) try wrapping it up in a burrito, sprinkling it over nachos, or using it as the filling for enchiladas or quesadillas.

     


    Ingredients
    1
    Tbsp.
    olive oil or butter
    1
    yellow onion, peeled and diced
    6
    garlic cloves, chopped
    1
    jalapeno, chopped (deseed for a milder finish)
    1
    tsp.
    ground cumin
    1
    package boneless chicken thighs
    1
    12 oz. can of beer
    1
    12 oz. can of ginger ale or ginger beer
    1/2
    a seedless cucumber, diced
    1/2
    an apple, diced
    1/2
    an avocado, peeled, pitted and diced
    2
    Tbsps.
    lime juice, plus more to taste
    1
    Salt and pepper, to taste
    4
    tortillas, to serve
    1
    sour cream, cilantro, extra avocado slices, lime juice and lime zest, to taste
    Directions
    In a medium size pot or Dutch oven, heat the oil over medium heat. Add the onions, garlic, jalapeno, and cumin, along with a pinch of salt and pepper, and cook until the onions have softened and started to turn golden brown, about 4-6 minutes.
    Add the chicken thighs, and stir to coat. Pour in the beer and ginger ale, and stir everything to combine. Bring up to a boil, then turn the heat to low. Cover and cook for 2 hours, until the chicken falls apart and shreds easily.
    In a bowl, combine the cucumber, apple, avocado, lime juice, a pinch of salt and pepper. Add more lime juice to taste if needed.
    Serve the chicken in its juices on tortillas, topped with the salsa, avocado slices, and lime zest if desired.
    Reprinted With Permission From Elizabeth Palmer Califano

    The base number of servings for this recipe is 4
    OK

    Categories 

    Chicken

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