Shiner Bock Chicken

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup vegetable oil
  • 3
    lbs chicken, cut into serving pieces (about)
  • 1
    cup shiner bock beer (if you can't get Shiner Bock, any other dark beer would probably work)
  • 1
    medium onion, chopped
  • 1
    large bell pepper, chopped
  • salt and pepper
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DIRECTIONS

  • Heat oil in large Dutch oven or saucepan.
  • Brown the chicken on both sides.
  • Take the chicken out of the pan and pour off all but 2 tablespoons of the drippings.
  • Return the chicken to the pan, add the coconut milk and beer, and bring to a boil.
  • Reduce heat, cover the pan and simmer until the chicken is almost tender, about 30 minutes.
  • Add the vegetables and season to taste with salt and pepper.
  • Simmer, uncovered, until the liquid has thickened to the consistency of gravy, about 15-20 minutes more.
  • If the liquid evaporates before then, add more beer.
  • NOTE: I used boneless skinless chicken breasts and a 12-ounce bottle of Shiner Bock when I made this, and it turned out great.
  • NOTE: You can also use cream of coconut instead of coconut milk (I did this by accident the first time I made it, not realizing that there was a difference!)- it still comes out tasting good, but the resulting dish is a lot sweeter than if it's made with coconut milk.
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