Mexican cuisine · Meat & Kebab

Pollo a la Cerveza Mexicano

Chicken pieces braised golden brown in a pot with dark beer, guajillo chile and bay leaf.

Ingredients · for 4 servings

• 1.2 kg chicken pieces
• 3 onions
• 5 cloves garlic
• 3 dried guajillo chiles
• 500 ml dark beer
• 3 bay leaves
• 1 tsp dried oregano
• 1 tsp cumin
• 3 tbsp oil
• Salt, pepper

Instructions

1. Pat the chicken pieces dry, season all over with salt and pepper, cut the onions into thick half-rings and crush the garlic.
2. Seed the guajillo chiles, toast them in a dry pan for 30 sec. per side, until fragrant, and soak in 150 ml hot water for 15 min.
3. Heat the oil in a heavy pot and brown the chicken pieces in batches for 4–5 min. per side, then remove them.
4. Sauté the onions and garlic in the frying fat for 6 min., until soft, add the soaked chiles with their soaking water, the oregano and the cumin, and fry for 2 min. more.
5. Deglaze with the dark beer, return the bay leaves and the meat to the pot, cover and braise gently for 35–40 min., until the meat falls off the bone.
6. Remove the lid and reduce the sauce uncovered for 8 min., until it clings glossy to the meat, adjust the seasoning and serve with rice.