Cooking with Beer, p. 27
1 chicken (3 pounds), cut up
1 jar (12 ounces) salsa
1 ½ cups French fried onions, divided
½ cup Spanish stuffed olives, sliced
½ cup beer
2 tablespoons lemon juice
2 tablespoons fresh parsley or 1 tablespoon
dried parsley leaves
¼ teaspoon ground black pepper
Cooked white rice (optional)
Preheat oven to 350F. Place chicken in 2-quart shallow
dish. Bake, uncovered, 40 minutes. Drain.
Combine salsa, 2/3 cup French fried onions, olives, beer, lemon juice, parsley and pepper in medium saucepan.
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| You don't need a fancy beer for this. I used Miller Lite. It was fine. |
Bring to a boil. Reduce heat to low. Cook and stir 5 minutes or until slightly thickened.
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| The chicken looks quite lovely just out of the oven. |
Pour sauce over chicken. Bake 15 minutes or until chicken is no longer pink
near bone. Sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until
onions are golden. Serve with rice, if desired.
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| Yep. Those are... french fried onions! |
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| We had New Year's lucky food leftovers as sides - sauerkraut for me and black-eyed peas for my partner. |
My Rating: 4/5 "Tangy and fun! I'm still not sure why there are French-fried onions in an ostensibly Mexican-inspired recipe, but they're not bad in the broader scheme of it all. There's a lot of stuff going on in the sauce, so make sure you don't disregard all the bits and pieces when you're eating."
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