Shiner Bock Chicken

1. 1

   Heat oil in large Dutch oven or saucepan.

2. 2

   Brown the chicken on both sides.

3. 3

   Take the chicken out of the pan and pour off all but 2 tablespoons of the drippings.

4. 4

   Return the chicken to the pan, add the coconut milk and beer, and bring to a boil.

5. 5

   Reduce heat, cover the pan and simmer until the chicken is almost tender, about 30 minutes.

6. 6

   Add the vegetables and season to taste with salt and pepper.

7. 7

   Simmer, uncovered, until the liquid has thickened to the consistency of gravy, about 15-20 minutes more.

8. 8

   If the liquid evaporates before then, add more beer.

9. 9

   NOTE: I used boneless skinless chicken breasts and a 12-ounce bottle of Shiner Bock when I made this, and it turned out great.

10. 10

    NOTE: You can also use cream of coconut instead of coconut milk (I did this by accident the first time I made it, not realizing that there was a difference!)- it still comes out tasting good, but the resulting dish is a lot sweeter than if it's made with coconut milk.

* Per serving · 4 servings · Values may vary.

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