Chicken with Beer Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Chicken | 2.5 Pound | |
| All purpose flour | 2 Tablespoon | |
| Paprika | 2 Tablespoon | |
| Tomato Paste | 1 Tablespoon | |
| Onions | 3/4 Cup (16 tbs), chopped | |
| 1 green or red pepper, chopped | ||
| Garlic | 1 Teaspoon, minced | |
| Tomatoes | 28 Ounce, crushed | |
| Beer | 12 Ounce | |
| Chicken stock | 1 Cup (16 tbs), skimmed | |
| Cornstarch | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Lightly coat the chicken with flour.
In a large baking dish, heat the oil and roast the chicken for approximately 5 minutes; sprinkle with paprika.
Add the tomato paste, onion, pepper, garlic, tomato, beer and chicken stock.
Season and let simmer, covered, for 20 to 25 minutes over low heat.
Thicken the sauce with cornstarch.
Serve on rice pilaf and accompany with vegetables of choice.
In a large baking dish, heat the oil and roast the chicken for approximately 5 minutes; sprinkle with paprika.
Add the tomato paste, onion, pepper, garlic, tomato, beer and chicken stock.
Season and let simmer, covered, for 20 to 25 minutes over low heat.
Thicken the sauce with cornstarch.
Serve on rice pilaf and accompany with vegetables of choice.
Chef
