For The Chicken
- 1 pack Chicken thighs, boneless and skinless
- 1 Onion, thinly
- 2-3 cloves Garlic leave whole
- 1 Red pepper thinly sliced
- 1 spoonful Corn meal Optional
Mexican Flavoured Liquid
- *Simmer in a Small Pot*
- 2 1/2 cups Stock - Chicken, Beef or Vegetarian your choice
- 1 tbsp. Garlic powder
- 1 tbsp. Onion Powder
- 1 stems 1 stem Cilantro, washed keep whole
- 1 tbsp. Chilli powder
- 1 tbsp. Adobo liquid from a can of chipotle in adobos
- 1/2 tsp. Cinnamon
- 1 tbsp. Cocoa powder
- 1 tbsp Agave Nectar or honey
- 1 tsp. Smoked Paprika
- 1 tbsp. Tomato paste
- 1 bottle Beer
- 1/2 Lime squeezed
- Salt & Pepper to Taste
For The Chipotle Mayo
- 1/2 cup Mayonnaise
- 1/4 cup Sour cream or plain yogurt
- 1 Chipotle chilli from a can of chipotles in adobo diced with a small spoonful of liquid
- 1 clove Garlic, minced
- 2 tbsp. Freshly squeezed lime juice
Preheat the oven to 375° Season your chicken thighs with salt, pepper, garlic powder, onion powder, smoked paprika, and chilli powder.In a heavy oven safe pot, Add olive oil. Add chicken to the pot, and slightly brown each side. This will take approximately 7 minutes in total. Remove the chicken to a plate for a brief moment. At this point, add in the onion, garlic, and peppers. Saute everything for approximately 3-4 mintues.Add in half of the bottle of beer to deglaze the pan. Allow the alcohol to burn off and almost dissipate. This will take approximately 4 minutes. Pour the Mexican Spice Liquid Blend and the BBQ sauce over the chicken. Mix everything good. Cover the chicken and place it in the oven for approximately 1 hour. Remove the lid and continue to bake in the oven for another 10 minutes.Using 2 forks, shred the chicken. You are ready to serve! Possible Taco Toppings:Shredded lettuce, tomatoes, red onion, goat cheese, and chipotle sauce and soft tortilla shells slightly grilled
