Ingredients: |
Ingredients: 4 tablespoons olive oil, divided
2 medium yellow onions, thinkly julienned
2 Anaheim chiles, cleaned and thinly julienned (not hot)
6 boneless, skinless chicken thighs (or 1.5 lb chicken breasts/tenders)
3/4 cup minced garlic, divided
8 ounces beer (or chicken stock)
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
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Directions: |
Directions:1. In a medium saute pan, heat 2 tablespoons olive oil and lightly caramelize 1/2 cup garlic (do not overcook these, take out when lighly browned). Remove from heat and let cool.
2. In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic, and mix really well into a paste. Set aside.
3. Cut up chicken into chunks. In a separate large saute pan over medium heat add 1 tablespoon of oil. Once the oil is hot, add the chicken and brown on all sides. Remove from pan and set aside.
4. Add another 1 tablespoon of oil to the large saute pan and then add the onions and chiles. Saute on medium heat until translucent and very soft (about 10-15 minutes). Add the remain 1/4 cup of garlic during last few minutes of cooking onions/peppers.
5. When onions/peppers/garlic are very soft, deglaze the pan with beer and chicken stock, or all stock (should be soupy at this point). Add chicken back into pan then add the vinegar, cooking until chicken is done and sauce reduces some (10-15 minutes). Remove chicken from saute pan and set aside, reserving the onions/peppers/garlic and the braising liquid.
6. Add garlic/flour mixture slowly to the liquid in the pan over medium low heat, stirring constantly with a whisk to prevent lumps. Add 2T of the green onions and cook another few minutes until sauce is thickened to your liking.
7. Garnish with remaining 1T of green onions. Serve over rice, noodles, or potatoes.
Yield: 4 to 6 servings |
Personal
Notes: |
Personal
Notes: This is one of my all-time favorite dishes! There are a lot of steps but they are all worth it. I've also done this in a crockpot as well, roasting/sauteing the chicken ahead of time and adding 2/3 of the liquid. You can also then shred the chicken and add it back, which makes for a different texture. Enjoy!
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This recipe for Garlic Vinegar Chicken is from