| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 tablespoons olive oil, divided
- 2 medium yellow onions, julienned
- 2 Anaheim chiles, 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 and 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
Instructions
- In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 448 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 41 g |
| Cholesterol | 183 mg |
| Sodium | 879 mg |
Reviews
I love anything with bold, savory flavors. The entire meal has everything I love: from the chicken thighs and the tangy vinegar to the heat of the pasta and of course the Sea Donkey. I have made this whole meal twice and it is in my arsenal of diner recipes.
This was tasty but I don’t think I’ll be making it again. For all the work I wanted my socks knocked off but they weren’t.
Really good flavors. The sauce was fantastic. I let the sauce cook down at least 20min after adding the vinegar so it was very deep and concentrated – full of flavor. Didn’t give it a 5 only because I’m not sure the “paste” adds much to the dish, but adds many extra steps… Next time I will try just spicing and browning and then finish w/ the braising liquid.
I have actually seen the episode twice and knew it would be several pans and I agree the written directions are a bit confusing. What I did was saute the onions, peppers, and garlic for several minutes until soft then deglazed with the beer and chicken stock, plopped in the seasoned chicken and let it braise for about 15 more minutes while I pan roasted the rest of the garlic. Took the chicken out added the vinegar then let the liquid reduce ALOT for nearly 30 minutes until it was barely juicy. That is what he did on the show. When making the rub, I added the oil I had used to roast the garlic to make a very thick paste, put it on the skin side of the chicken and let it sit while the sauce reduced. In a separate pan, I fried up the chicken skin side down first on medium heat so as not to burn the garlic. To serve, plate chicken, put the peppers and onions on top, and garnish with the green onions. PERFECT! Just a bit of tang from the vinegar, which blended very well with the garlic.
Made this for my girlfriend & her kids… They LOVE me!!!
I loved this dish, at least my variant of it. Browned the thighs first, removed from the pan, then sautéed up the onions, chiles, and 1 head chopped garlic in the drippings. Once that was soft, stirred in the flour and, a few minutes later, added the spices and liquids. Added the chicken back in and simmered until cooked through. Stirred 2 Tbsp of the vinegar in and called it done. This would be terrific over rice or egg noodles. Very tasty!
One of the few that both children devoured and I actually enjoyed eating!
My family loved this dish. I first made it for my dad’s Birthday dinner and everyone could not stop talking about how good it was!
Love this dish! I first made this one afternoon after I saw it on Guy’s Big Bite, and loved it since. I specially enjoyed the rich flavor and aroma of the dish. It does entail a bit of dish washing after, but well worth all the work.
I also suggest trying different beers for this recipe, you’d be surprised. 🙂
I enjoyed this dish for the flavor which at first I questioned the combination of garlic and vinegar. It is an intensive dish to make using several pans and untensils however, the end result is worth the work. I would recommend watching a video if it is available before trying the written instructions. I will make it again, my husband and cousin loved the dish and we did not have any leftovers.