It was hard to get a good photo of this dish, mostly because it was so good and I just wanted to eat it right away. I found the recipe in a random magazine- Style At home. Well it's not random, but I didn't know house magazines had recipes in them. I picked it up in the lounge in MTL.. thanks Pat for the passes!
I haven't been cooking too much, mainly because I've been spoiled. My boyfriend is an amazing cook and makes everything with such ease, faster than I could, with less mess, better presentation, and it tastes better.. so, let me tell you, my motivation to cook was low.
I decided though it was time for me to get back to the kitchen to make casseroles or dishes that last a few days, so that I have some food for lunches or quick dinners. I have started a new fitness regime and find that I am STARVING after the workout. If I don't have something ready to heat up quickly, I will eat everything under the sun defeating the point of the workout. I am also known to get HANGRY.
My favourite way to eat it is in a lettuce wrap with avocado and sour cream. It is also good on top of rice or in a tortilla. (Note: you will not believe the flack I got from my trainer for eating this sour cream. Oh what blasphemy ;) If only he knew what I ate on the weekend !!)
The recipe calls for one chipotle pepper in Adobo sauce. I had to call my friend Kristin and ask her if it meant just 1 pepper or just 1 can. Well good thing I asked! If I'd put in the whole can it would have been so spicy!!
1 pepper (from a can of peppers in adobo sauce)
1 1/2 tsp paprika
1/4 tsp cayenne
2 tablespoons canola oil (I used coconut)
8 bone-in chicken thighs with skin removed ( I used boneless)
1 yellow onion thinly sliced
3 sprigs oregano
3 tablespoons apple cider vinegar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon dark brown sugar
1 can crushed tomatoes
1 bottle lager-style beer
1 Chop the chipotle pepper and set aside along with 1 tablespoon of the adobo sauce (reserve the rest of the can for another use).
2 In a small bowl, stir together the paprika and cayenne; set aside.
3 In a large high-sided pan, set the canola oil over medium-high heat. Rub the chicken with the paprika mixture and season both sides with salt and pepper.
4 When the oil is shimmering, add the chicken, flesh side down, in a single layer. Sear until the chicken is golden on the outside, 4 to 5 minutes per side. Transfer to a plate and set aside.
5 Add the onion and oregano leaves to the pan over medium heat and cook until the onion is soft and translucent, about 5 minutes. Add the vinegar and Worcestershire sauce and cook until reduced by half, 1 to 2 minutes. Add the brown sugar, tomatoes, beer, chopped chipotle and adobo sauce and stir to combine.
6 Increase the heat to high and bring the mixture to a boil, then return the chicken to the pan. Cover, reduce the heat to medium-low and braise until the chicken is pulling away from the bone, about 1 hour. Remove the chicken from the pan and set aside.
7 Simmer the braising liquid, uncovered, over medium-high heat until reduced by half, about 10 minutes.
8 Meanwhile, using two forks or tongs, shred the chicken meat into bite-sized pieces, discarding the bones.
9 Return the chicken to the reduced braising liquid and stir to combine.