
Beer Braised Chicken Nachos
Level
moderate
Cooking
35 min
Preparation
50 min
Ingredients
Servings
Beer Braised Chicken | |
Chicken thighs | 2 |
Mustard | 1 tbsp |
Brown sugar | 1 tbsp |
Soy sauce | 1 tbsp |
Garlic, thinly sliced | 3 cloves |
Red onion, thinly sliced | 1 |
Bay leaf | 1 |
Chicken stock powder | 2 tsp |
Dark beer/stout | 500 ml |
Salt & black pepper, to taste | 1 tsp |
Nachos | |
Tortilla chips | 1 bag |
tub Sour cream | 1 |
Feta, crumbled | 1 |
Spring onion, finely chopped | 1 |
Cherry tomato, diced | 6 |
Red chili, thinly sliced | 1 |
Garnish (Optional) | |
Sauerkraut |
How to cook
Step 1
- In a saucepan over medium heat, sear the chicken thighs on both sides until golden brown. Set aside.
Step 2
- Add in the garlic & onion and fry until softened, about 1 min.
Step 3
- Add in remaining ingredients with seared chicken and bring to a boil.
Step 4
- Reduce to a simmer and cook for 20 – 30 mins until chicken is pull-apart tender and sauce is reduced.
Step 5
- Remove chicken thigh from braise and rest for 10 mins.
Step 6
- Chop or pull the meat into bite sized pieces and mix it with 2 – 3 tbsp of the reduced braising liquid.
Assembly:
- Start with a base of tortilla chips, followed by chicken, dollops of sour cream, crumbled feta, tomato, chili & spring onion in that order.
- You can also add some sauerkraut if you like a bit of tartness.
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