Healthier 30 Minute Beer Braised Chicken in your Claypot Cooker-version 1
Here is a quick and easy version of beer braised chicken Recipe we converted from Half Baked Harvest. Enjoy!
1 1/2 pounds boneless, skinless chicken breasts
kosher salt and black pepper
1/3 cup all-purpose flour (can use GF flour too)
3 slices thick-cut bacon, chopped
2 small yellow onions, thinly sliced
2 cloves garlic, minced or grated
1 (12 ounce) beer, or whatever you drink
1 can (14 ounce) diced fire-roasted tomatoes with chilies
1 tablespoon apple butter or real maple syrup
1 red bell peppers, chopped
1 tablespoon chili powder
2 teaspoons smoked paprika
2 sprigs fresh thyme (or 2 teaspoons dried thyme)
1/2 teaspoon cayenne pepper
2 tablespoons fresh parsley, roughly chopped
cooked white or brown rice, for serving
Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, coating it completely.
Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken and sear until golden brown on both sides, about 3 minutes per side.
Remove the chicken from the skillet and to your VitaClay cooker. Add the onions, garlic, beer, tomatoes, apple butter, bell pepper, chili powder, paprika, thyme, cayenne, and season with salt and pepper. Cover and set on "stew" or "fast" to cook for 30-40 minutes.
When cooked, remove the thyme and discard. Stir in the parsley and reserved bacon. Serve the chicken and sauce over rice.