Pollo a la Cerveza

Ingredients

• 1.5 kg Chicken Legs and Thighs (bone‑in, skin‑on)
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 3 pieces Roma Tomatoes (ripe, roasted whole)
• 3 cloves Garlic Cloves (with skins, roasted then peeled)
• 2 pieces Chipotle Peppers in Adobo (canned, rinsed)
• 1/4 cup Water (for blending sauce)
• 1 piece Mexican Cinnamon Stick (cut to ~1 cm length)
• 1 piece Clove (whole)
• 1 piece Onion (medium, sliced thin (pluma))
• 3 pieces White Potatoes (peeled and cut into chunks, kept in water)
• 1 bottle (355 ml) Mexican Lager Beer (room temperature)
• 2 tablespoons Olive Oil (for searing)

Instructions

1. Roast Garlic and Tomatoes

   Heat a dry skillet over medium‑high heat. Add the three whole garlic cloves (with skins) and the three Roma tomatoes, placing the tomatoes cut‑side down. Roast, turning occasionally, until the skins are blistered and the garlic is soft, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium‑high

2. Cool and Peel Garlic, Blend Sauce

   Transfer the roasted garlic and tomatoes to a bowl to cool. Once cool, squeeze the garlic out of its skins. In a blender combine the peeled garlic, roasted tomatoes, chipotle peppers, 1/4 cup water, the 1 cm cinnamon piece, and the whole clove. Blend until smooth, then strain through a fine mesh strainer into a bowl. Set the sauce aside.

   Time: PT5M

3. Prep Vegetables

   Peel the potatoes and cut them into bite‑size chunks; place them in a bowl of water to prevent browning. Slice the onion into thin pluma strips. Set both aside.

   Time: PT5M

4. Season Chicken

   Pat the chicken pieces dry. Sprinkle both sides with the measured salt and black pepper, then rub lightly to coat evenly.

   Time: PT2M

5. Sear Chicken

   Add 2 Tbsp olive oil to the hot skillet. Place the chicken skin‑side down and sear for about 5 minutes over medium‑high until the skin is golden and releases easily. Flip and sear the other side for another 5 minutes. Remove the chicken to a clean plate.

   Time: PT10M

   Temperature: medium‑high

6. Sauté Onions

   In the same skillet, add the sliced onion and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Add Potatoes

   Drain the potatoes, add them to the skillet with the onions, and stir. Cook for 3 minutes to give them a light coating and start the softening process.

   Time: PT3M

   Temperature: medium

8. Incorporate Tomato‑Chipotle Sauce

   Pour the strained tomato‑chipotle sauce over the onions and potatoes. Stir and let it simmer for 2 minutes so the flavors meld.

   Time: PT2M

   Temperature: medium

9. Add Beer and Simmer with Chicken

   Add the bottle of Mexican lager to the pot, stirring gently. Return the seared chicken pieces to the skillet, skin side up. Cover the pot, reduce the heat to low, and let everything simmer for 35 minutes, or until the chicken is cooked through and the potatoes are tender.

   Time: PT35M

   Temperature: low

10. Finish and Serve

    Remove the lid, check seasoning, and let the sauce thicken for another 2 minutes if desired. Serve the chicken and potatoes hot, accompanied by white Mexican rice. Optional: garnish with chopped cilantro.

    Time: PT2M

    Temperature: low

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g