Brazilian Beer Chicken
Transform dinner into an effortless taste of Brazil with this delectable Brazilian Beer Chicken recipe! Juicy, bone-in chicken thighs are seared to golden perfection and then simmered in a rich, flavorful sauce made with light beer, tomatoes, garlic, and a hint of paprika. The dish is elevated with fresh cilantro and lime, delivering a zesty, vibrant finish that's perfect for pairing with fluffy white rice. This one-pot recipe is easy to prepare in under an hour, making it ideal for weeknight dinners or casual gatherings. The blend of spices, beer-infused sauce, and tender chicken creates a bold, comforting meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned)
- 1 cup light beer
- 1 cup chicken stock
- 1 teaspoon paprika
- 1 leaf bay leaf
- 4 wedges lime wedges (for serving)
- 2 cups white rice (optional, for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides, then set aside.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Sear the chicken thighs, skin-side down, for about 5-7 minutes until golden brown and crispy. Flip and cook for another 3 minutes on the other side. Remove the chicken and set aside.
In the same skillet, add the sliced onions and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1-2 more minutes until fragrant.
Stir in the chopped cilantro, tomato paste, diced tomatoes, paprika, and bay leaf. Cook for 2-3 minutes, allowing the flavors to meld.
Pour in the beer and chicken stock, stirring to combine. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and simmer for 30 minutes, allowing the chicken to become tender and absorb the flavors.
Uncover the skillet and cook for an additional 10-15 minutes, letting the sauce thicken slightly.
Remove from heat, discard the bay leaf, and serve the chicken hot with lime wedges on the side for squeezing. Optionally, accompany with cooked white rice.
Nutrition Facts
Calories |
2917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3265 mg | 142% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.7 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2510 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
