Beer a favourite drink of people worldwide and it is also an amazing cooking ingredient! I grew to love the flavour of beer and chicken when I learnt about “Beer Can Chicken” while camping. This dish has deep flavour and the beer is the secret ingredient in this recipe!
Prep 10 min (Excludes marinating time) // Cook 30 min
1-2kg chicken thighs (skin on or off is fine)
½ cup olive oil
4 cloves crushed garlic
1 tsp ground cumin
¼ tsp cayenne pepper
½ punnet of fresh coriander roughly chopped
½ punnet continental parsley roughly chopped
1 tsp smoked paprika
1 lime juiced
Half onion diced
Salt and pepper to taste
1 bottle beer of choice
3tbs olive oil
1 cup long grain rice
½ cup liquid chicken stock
1 small tin corn kernels
1 carrot diced finely
½ red capsicum diced
1 red onion diced
Place all marinating ingredients apart from beer in a container and mix well. Season well with salt and pepper. Slowly stir in the beer and then add the chicken to the mixture. Marinate for at least 30min but 3 hours plus is preferable for really deep flavour.
Heat oil in pan and remove chicken from marinade and brown 3min each side and set aside.
In the same pan add garlic, onion, carrot and sauté for 5 min.
Add reserved marinade and reduce liquid by half.
Stir the rice through the marinade liquid and coat well.
Add chicken stick, corn, carrot and capsicum to the pan and mix well.
Place chicken thighs on top of the rice and put lid on pan and simmer gently on the lowest setting possible until rice is cooked. Add some more chicken stock if liquid evaporates and rice is not cooked through.
Season with extra salt and pepper if needed. Serve on its own or with fresh green salad.
Note this recipe is incredibly versatile. You can use on a grill or bbq by grilling the chicken thighs and reducing the marinade in a pot to baste the chicken to keep it moist
Alternatively you can cook the chicken in the marinade in the oven and serve with steamed vegetables or salad.