Recipe: Beer-Brewed Chicken | Mexican Chefs
1 whole chicken
500 g baby potatoes
6 tomatoes
100 ml olive oil
4 onions
200 g jalapeño peppers
Salt and pepper
2 garlic bulbs
1 can of light beer
1/3 cup chopped parsley
Hemp thread
1/2 cup oil
INSTRUCTIONS
1. Season the chicken with salt and pepper and let it rest overnight, covered and refrigerated.
2. Tie the chicken legs to prevent them from splitting during cooking.
3. Quarter the onion and tomato and set aside.
4. Halve the garlic bulbs and slice the jalapeño peppers. Set aside 2 whole peppers.
5. Heat both oils in a pan. Once hot, place on a baking sheet.
6. Place the baby potatoes, onion, chile strips, and whole chiles in the oiled pan.
7. Place the chicken in the open beer can in the center of the pan with the oil and vegetables.
8. Baste the chicken well with the oil and place in the oven at 180°C.
9. Check the chicken every 20 minutes and baste with the oil so it's evenly roasted.
10. When the chicken is almost done, add the tomatoes with the other vegetables, lay the chicken down, and cover with foil. Return to the oven.
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