Recipe by Kat's Mom
From Guy Fieri on our sister site, Food Network. If you love garlic, this looks delicious! Thanks to Mel C.K. for the heads up about browning the chicken.
Top Review by Mel C.K.
I made this tonight and before you try this recipe, you should read all the reviews of it on Food Network. There is a glitch in the written recipe and you will want to brown your chicken before you add it to the onions and pepper. This is apparently what Guy actually does on the episode this recipe appeared in. Otherwise, the chicken will not brown properly. There is a lot of prep work, but the result is well worth it. This dish is delicious. I substituted halved chicken breasts for the thighs (personal preference) but they came out great.
- 6 tablespoons olive oil, divided
- 2 medium yellow onions, julienned
- 2 anaheim chilies, cleaned and julienned
- 6 boneless skinless chicken thighs
- 3⁄4 cup minced garlic, divided
- 8 ounces beer
- 8 ounces chicken stock
- 2 tablespoons all-purpose flour
- salt & freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1⁄2 teaspoon chili powder
- 1⁄2 cup red wine vinegar
- 3 tablespoons green onions, sliced
Directions See How It's Made
- In large saute pan over medium heat, add 2 tablespoons oil and lightly brown chicken thighs.
- Add onions, chilies and saute for 3 minutes until translucent.
- Add 1/4 cup garlic and saute.
- Deglaze with beer and chicken stock.
- Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked.
- Remove chicken from saute pan, and let cool, reserve pan and braising broth.
- In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic.
- When done, remove from heat, and let cool.
- In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder.
- Combine thoroughly, add cooked garlic and mix into a paste.
- Take cooled, cooked chicken and press paste on to the chicken.
- Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan.
- Lightly brown chicken on both sides.
- Simmer reserved braising broth and add red wine vinegar.
- When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
- Garnish with green onions.