Aspen Chicken Recipe
- 3 pounds cut-up chicken, no skin
- 1 tablespoon butter
- 1 Anaheim chili pepper, sliced
- 1/2 cup yellow onion, sliced
- 12 fluid ounces Aspen Edge Beer
- 1 dash cumin
- 1 dash Liquid Barbecue Smoke®
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons salsa
- 1 tablespoon fresh cilantro, minced
- In a large skillet or soup pot, melt the butter over medium-high heat and saute the onion and chili peppers until the onions are translucent. Add the beer, cumin and Liquid Smoke. Go easy on both of these, no more than a scant 1/4 tsp of cumin and even less Liquid Smoke (you can always add more at the end if needed). Bring to a boil. Add the chicken, bring back to the boil. Turn the chicken and then reduce heat, cover and simmer for 35 minutes (30 minutes if just breast meat).
- Transfer chicken to a platter and cover. Boil the cooking liquids until they reduce down to less than 1 cup. Add the salsa and cook for 1 minute. Stir occasionally. Reduce heat to medium-low, return the chicken (and any juices) to the skillet and continue to cook another minute, turn the chicken and cook another minute. Stir occasionally. Taste and adjust seasoning as needed.
- Transfer the chicken back to the platter (or to individual plates) spoon the sauce over the chicken and garnish with the minced cilantro.
