BEER BRAISED CHICKEN THIGHS FOR 'TACOS BORACHOS'

INGREDIENTS

1 tablespoon olive oil

2 whole chicken legs (thighs and drumsticks separated), or 4-5 thighs (if you have them, wings as well!)

1/2 packet of LMC Poultry Dry Brine or 2 teaspoons of kosher salt

2 large leeks, cleaned, halved lengthwise and sliced into strips

1 teaspoon of your favorite Taco Seasoning

2 cloves garlic, minced

1/2 cup of Mexican lager

2 cups chicken or vegetable stock

2 bay leaves

1 tablespoon chopped chipotle peppers in adobo sauce (remove from can, mince and mix with sauce)

Salt to taste (approximately 1 teaspoon)

Warm tortillas and your preferred taco accoutrements

DIRECTIONS

1. Preheat oven to 325°.

2. Dry the skin of the chicken with a paper towel and season chicken with the Poultry Seasoning or Kosher Salt.

3. In a cast-iron pan or heavy-bottomed skillet, heat the cooking oil until it shimmers and sear the chicken skin side down for a few minutes (until golden brown), then flip to sear the other side. Remove from pan when both sides are golden brown and set aside.

4. On medium heat sauté the leek in the oil and rendered chicken fat for a few minutes, then add the Taco Spice and minced garlic. Sauté until the garlic and spices become fragrant.

5. Add the beer and reduce it slightly.

6. Add the stock, bay leaves, chipotle in adobo, and the chicken. Settle the chicken into the skillet or pan so that they are almost submerged and bring the ingredients to a low simmer.

7. After the chicken has been brought to a simmer, place uncovered in the oven for approximately 1 hour or until the chicken is braised and can easily be pulled from the bone and the sauce has thickened.

8. When the chicken is “falling off the bone tender”, gently lift out of the sauce and place in a warm spot or covered plate.

9. While the chicken cools, simmer the braising liquid on the stove until only about a 3/4 of a cup of liquid remains (unless it has already thickened in the oven).

10. When the chicken is cool enough to handle, pull the meat from the bone and mix with the spicy beer-spiked braising liquid. Thoroughly mix to chicken and sauce to incorporate and add the salt to taste (optional).

11. Serve the saucy-braised chicken with warm tortillas and your favorite taco toppings. We love the traditional toppings like cilantro, pickled veggies, crema, and queso fresco. This chicken recipe is also delicious served simply with rice and beans.