Beer is awash in antioxidants, the compounds that help annihilate potentially harmful free radicals in the body, so don’t feel guilty about throwing a little extra brew in the skillet.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 tbsp olive oil</li>
                                            <li>1 lb boneless, skinless chicken thighs</li>
                                            <li>1 small onion, chopped</li>
                                            <li>2 garlic cloves, chopped</li>
                                            <li>1 chipotle chili pepper in adobo sauce, minced</li>
                                            <li>1 tsp dried oregano</li>
                                            <li>1/2 tsp  cumin</li>
                                            <li>1/4 tsp salt</li>
                                            <li>1 cup Mexican beer</li>
                                            <li> Juice of 1 lime</li>
                                            <li>8 corn tortillas, warmed</li>
                                            <li>2 plum tomatoes, diced</li>
                                            <li>1 avocado, sliced</li>
                                            <li>3/4 cup reduced-fat sour cream</li>
                                            <li>1/3 cup  chopped cilantro</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Heat oil in a large skillet over medium heat. Add chicken and sear until browned on both sides. Remove chicken from skillet and set aside.</li>
                                    <li>Add onion to skillet and cook until softened. Add garlic and cook for 1 minute. Add chipotle chili pepper, oregano, cumin, and salt; heat for 30 seconds. Stir in beer, scraping up any browned bits stuck to the bottom of the skillet.</li>
                                    <li>Return chicken to skillet. Reduce heat to medium-low, cover, and simmer for 20 minutes or until chicken is tender, turning over once. Transfer chicken to a cutting board and slice thinly.</li>
                                    <li>Add lime juice to skillet and stir; raise heat to medium-high and cook for 10 minutes or until thickened. Stir in chicken.</li>
                                    <li>Divide the chicken evenly among warm tortillas. Top with tomato, avocado, sour cream, and cilantro.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

    Print