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Chicken Cerveza

Perfect for colder weather, this dish offers sophisticated flavors that we’re sure the whole family will enjoy

3 lbs Chicken, cut up, skin on       
Flour
4 Slices bacon, cut into 1 inch pieces
1 lb Red potatoes, small, skin on, halved
1 C Onion, sweet or brown, chopped       
1 C Carrots, chopped
1 C Celery, chopped
1 Bottle of beer, 12 oz (Amber Bock or Negra Modelo)
1 Can Chicken broth, 14 oz
2 TBSP Mustard, stone ground
3 Cloves garlic, minced
½ TSP Fresh thyme, chopped
4 TBSP Arizona Original Rub
¼ C Fresh cilantro, chopped
¼ C Olive oil, extra virgin

In Dutch oven or large pot, fry bacon until crispy. Remove and drain on paper towels. Place flour and 2 TBSP Arizona Original Rub in large plastic bag. A few pieces at a time, shake chicken parts in bag to coat with seasoned flour. Add olive oil to bacon fat and brown chicken over medium high heat. When browned on both sides, remove from pot. Add onion, celery, thyme and garlic to pot and sauté for about 3 minutes. Add 2 TBSP of rub and mustard. Mix well. Stir in beer and chicken broth. Add carrots, potatoes and browned chicken. Bring to boil, cover and reduce heat to low. Cook until chicken is done (about 45 minutes). Remove chicken to large serving bowl. Stir cilantro and chopped up bacon pieces into broth and allow to cook for 2 or 3 minutes. Spoon broth and vegetables over chicken then garnish with chopped cilantro. Serve as is or over rice or egg noodles.

Serves 4-6

 

*Cook times are approximate.