Mexican Braised Chicken

Rx: Peppers, like the ones used in this dish, are loaded with Vitamins A, C, and K, which help reduce inflammation and aid in proper blood clotting. They also contain a whole lot of lycopene, which is a great cancer-fighting nutrient. The dark meat used in this recipe also has some benefits too. Although it is cheaper than white meat, dark meat has a bad rap since it is higher in calories and fat. The fact is, though, it’s not much of a difference. Also, the dark meat contains more nutrients than the white, including iron, zinc, and B vitamins.

Serves 3-4

Ingredients:

6 chicken thighs/ legs (can be a mixture of both, or only one)
2 tbs olive oil
Salt and black pepper
*½ C dark beer
3 C diced or crushed tomatoes
1 large white onion, chopped
4 garlic cloves, chopped
2 carrots, chopped
2 russet potatoes, peeled and chopped
2 jalapenos, diced
2 anaheim peppers, diced
2 tbs good quality Mexican seasoning
2 bay leaves
1 bunch fresh oregano
3/4 C chopped cilantro, to garnish
Fresh tortillas

*If you are gluten-intolerant, substitute with a gluten-free beer or a good, flavorful chicken stock

Directions:
In a large, deep skillet or dutch oven, heat the oil over medium-high heat. Pat the chicken pieces dry with a paper towel (this will help them crisp up) and season both sides with salt and pepper. Add the pieces to the hot pan and brown for about 5 minutes on each side. Remove the chicken and place it to the side on a plate for later. Reduce the heat to low.
Add a splash of the beer to the oil, chicken juices and browned bits, and use a spatula or spoon to scrape up any burned pieces off the pan. Bring the heat back up to medium.
Throw in your onions, peppers, and carrots. Sautee these for about 5 minutes, until they begin to soften. Add the garlic and sautee for another 30 seconds. Now add your potatoes and give the veggies a good stir so that everything is mixed together. Add the chicken now, nestling it among the veggies. Make sure it’s worked into the mixture and not sitting directly on top of it, because you want the meat to have a little more contact with the heat. Once your chicken is in, pour in the rest of the beer and add the tomatoes. Stir in the Mexican seasoning and add salt to your taste. Place the oregano and bay leaf on top and bring to a simmer. Cover with a lid and reduce heat to about medium-low. Let the mixture simmer for 1 ½ hours.

To serve, remove the chicken first and place in a shallow bowl or deep plate. Place some of the veggies on top and around the sides, and spoon the liquid over until there’s enough to cover the bottom of the dish. Garnish with cilantro and serve with warm tortillas.