The raison d'être for Table + Teaspoon is to make cooking accessible for those lacking culinary gumption. As I come upon the second anniversary of my blog, I realize that in recent months I’ve steered away from this initial goal toward more complex recipes.
In an attempt to remedy this, I am bringing you one of the simplest dishes I’ve ever encountered that tastes every bit as good a meal that would take you an entire day to prepare.
For those of you who’ve asked me countless times for easy chicken recipes, your wish is (finally) my command – it doesn’t get easier than this beer-braised shredded chicken. The ingredients are as follows: two chicken breasts, one jar of salsa verde, one bottle of corona, one cup of chicken stock, and olive oil. It takes a few minutes to prep, then you leave the concoction to brew for a little over an hour. Once the chicken is tender, you break it apart with two forks. That’s it!
This meal is so delicious and versatile that I make it weekly. While I’ve presented the chicken embellished with taco accoutrements you can make it even more simple (and more healthy) by serving it over brown rice, quinoa, or fresh arugula.
I guarantee your guests will think you slaved for hours over this dish. Happy easy cooking! xx tt
Beer-Braised Shredded Chicken Recipe
· 2 tablespoons olive oil
· 2 boneless skinless chicken breasts
· 1 jar salsa verde (or whatever salsa you favor)
· 1 bottle Corona
· Optional: 1 teaspoon cayenne pepper and 3 tablespoons pickled sliced jalapenos
· Heat olive oil in a medium saucepan over medium-high heat
· Rinse chicken breasts, and place them in pan
· Sear chicken on each side for 1 minute per side
· Add salsa, chicken, and beer
· Optional: add cayenne pepper and pickled sliced jalapenos
· Bring to a boil, then reduce heat to low
· Cover saucepan and let simmer for 1.5 hours
· NOTE: If the sauce hasn’t thickened by the end, remove the top, turn the heat up to medium-high, and cook for another 15 minutes or until thickened (the chicken should have absorbed most of the liquid - it shouldn’t be in a huge pool of liquid)
· NOTE: Alternatively, if the chicken looks too dry in the last half hour, add more chicken broth and let simmer until thickened
· When the chicken has finished cooking, break it apart with two forks - this process will be easy because the chicken is super tender
· Serve with your favorite taco fixings (I used white onion, cilantro and avocado or a crunchy slaw), you can also serve over brown rice, quinoa, black beans, salad or even solo!
t+tTIP: paint a cabinet or wall in your kitchen with chalkboard paint to display menus bistro-style, write grocery lists, and leave sweet nothings for your roommate/lover/overnight guests!
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