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Pollo de Limón con Chorizo y Cerveza

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Lime Chicken with Chorizo and Beer a Tim Taylor Original

I came up with this recipe while watching Clair Robinson’s Beer Braised Chicken. It looked so good but I wanted to change it up a bit and make it Mexican style. So I changed the bacon to chorizo sausage, the fennel to leeks and the beer to a Corona. It was really good but the beer was really prominent and you really could not taste the rest of the flavors. So back to the drawing board I went. This time I used a ½ a Coors light beer and added 1 cup chicken stock. The chicken is a real winner, but make sure you follow the step where it says to remove the bits of chorizo or they will burn when you are searing the chicken.

I also made Hasselback potatoes and they are looking good too. Here is the link for the potatoes. They were really good; this is the first time I have made them.
 

Here is the recipe for the Pollo de Limon con Chorizo y Cerveza:

Ingredients

2 Tablespoons Chorizo; Broken up
2 Tablespoon Olive oil
6 Bone in and skin on chicken thighs (or use what pieces you like)
1 Teaspoon Salt
½ Teaspoon pepper
1 Teaspoon Paprika
¼ Teaspoon Cumin
2 Large bunch Leeks, prepped and sliced
1 Bottle light beer (See cook’s note)
1 Small jalapeño pepper seeded and chopped (optional)
1 clove garlic, finely minced.
3 tablespoons Lime Juice

Instructions
Preheat oven to 400 degrees.
Cook the Chorizo in olive oil in large oven safe pan (such as a Dutch oven or a baking dish with large sides) on low heat and until rendered down, remove chorizo bits with slotted spoon and discard.
Mix salt, pepper, cumin and paprika together in a small bowl.
Turn up heat in pan to medium high. Pat chicken dry and season on all sides with seasoning mixture. Sear the chicken on all sides in the pan with the rendered chorizo fat and olive oil, until the outside is brown and crispy. Remove the chicken to a plate and set aside, meanwhile turn pan back down to low and add the sliced Leeks to the pan, season with salt and pepper to taste and cook until translucent, about 5 to 6 minutes.
Pour in beer, add garlic and Jalapeño pepper (if using) and bring to a boil then lower to a simmer, nestle chicken and all resting juices, skin side down, in the leeks and beer. Cover and transfer the pan to the oven. Roast for 35 to 40 minutes, flipping the chicken over after 20 minutes.
Remove the pan from the oven and put over low heat. Remove the chicken pieces to a warmed serving platter. Add the lime juice to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. Pour the sauce over the chicken pieces and serve immediately. If you want a smoother sauce, just strain the sauce after it has reduced.

  • Cook’s notes: If you want you can use a whole chicken for this, to sear a whole chicken use two sets of tongs to turn the chicken on all sides.
  • I use Coors light for this as it has a good mellow flavor. You can also substitute 2 cups Chicken stock if you don’t want to use the beer but I advise using the beer, it is just SO good with it.


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2 responses »

  1. Love how you kept experimenting, Tim, and also changed it up making it more Mexican…I’ve never really cooked w/choizo, so I must try it! Nice job!! 🙂 Ally

    Reply

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