Chilean Chicken in Dark Beer — Pollo a la Cerveza Negra

Versión en Español

Chilean chicken in dark beer is chicken pieces browned in olive oil, then braised with a sofrito of onion, carrot, green bell pepper, Chiloé garlic, oregano, Chilean paprika, and a little flour in a full bottle of dark beer for about 30 minutes. It takes 30 minutes of preparation and 40 minutes of cooking, and serves 4.

A new take on two ingredients we usually have in the fridge.

How to Make Chicken in Dark Beer?

Beer chicken is very versatile, letting you experiment with different beer styles, cooking techniques, and ingredients. A dark beer gives toasted, chocolate, or coffee notes to the sauce.

Nutritional Information

Each serving of chicken in dark beer contains approximately 360 kcal, 15 g of carbohydrates, 20 g of fat (5 g saturated), 25 g of protein, 2 g of fiber, 2 g of sugars, 100 mg of cholesterol, and 350 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Chilean Chicken in Dark Beer Recipe

Preparation: 30 minutes
Cooking: 40 minutes
Servings: 4

Ingredients

• 1 whole chicken, cut into pieces
• 330 ml (11 oz) of dark beer
• 2 cloves of Chiloé garlic (elephant garlic)
• 1 green bell pepper
• 1 carrot
• 1 onion
• 1 tablespoon of flour
• Olive oil
• Oregano
• Ají de color (Chilean sweet paprika)
• Fine salt
• Black pepper

Instructions

1. Peel and dice the onion, carrot, and green bell pepper. In a large pot, heat a splash of olive oil over medium heat, season the chicken with salt and pepper, and add it to the pot. Stir gently with a wooden spoon and cook for about 5 minutes, until the skin is evenly golden. Remove the chicken and set aside.
2. In a medium skillet, add a little of the oil from the chicken, the vegetables, a pinch of salt, and oregano and ají de color to taste. Sauté over low heat until the oil starts to bubble, then add the flour and the finely chopped Chiloé garlic, stir, and cook for about 3 more minutes.

3. Return everything to the pot, the vegetables, the chicken, and the oil, and gently pour in all the beer. Stir, cover, and simmer over low heat for about 30 minutes, until everything is cooked through. Taste and adjust the seasoning. Serve right away with green salad, fluffy rice, or rustic potatoes.

Additional Tips

Choose your beer

Pick a dark beer with chocolate or coffee notes, or a more roasted, bitter one; the range is wide.

Add merkén

A touch of merkén, in the braise or when serving, pairs well with the toasted character of the beer.

Brown well

Browning the skin well before braising adds flavor and color to the sauce.

Thicken the sauce

If the sauce is thin, uncover for the last 10 minutes to reduce it.

Frequently Asked Questions (FAQs)

1. Which dark beer is best?

It depends on the flavor you want: a sweet stout adds chocolate notes, while a porter or dunkel gives a more roasted, bitter touch.

2. Can I use only thighs or breasts?

Yes, thighs, breasts, or wings all work. Adjust the cooking time to the cut so it does not dry out.

3. Does the alcohol cook off?

A good part of it does, but not all; after about 30 minutes of simmering, around a third remains, according to USDA retention tables. If you are cooking for children or people who should avoid alcohol, use non alcoholic beer.

4. Can I use lager or non alcoholic beer?

Lager gives a milder profile. Non alcoholic beer also works, although it can be slightly sweeter.

Dark Beer Styles

Dark beer gets its deep color from highly roasted malts used in brewing, much as bread darkens in the oven.

Did You Know?

The roasting also adds complex flavors reminiscent of coffee, dark chocolate, or nuts, ideal for enriching a stew like this one, but it has nothing to do with the alcohol content.

Recommended

• Chilean Baked Mustard Chicken Recipe
• Short Ribs Braised in Dark Beer Recipe
• Chilean Steamed Mussels Recipe
• Homemade Potato Gnocchi Recipe