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Corona-braised chicken with pico de gallo recipe
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Braised Corona beer chicken thighs with spicy salsa, avocado, and tortillas - a delicious Mexican party dish.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 6 chicken thigh cutlets, skin on
  • 330ml bottle beer
  • 382.50 gm salt reduced chicken style liquid stock
  • 3 garlic cloves, sliced
  • 2 tsp Mexican chilli powder
  • 175g packet baby capsicums
  • 2 red onions, thickly sliced into rounds
  • 2 avocados, cut into wedges
  • Fresh coriander sprigs, to serve
  • Flour tortillas, to serve
  • 19.20 gm sea salt flakes
  • 1 small red chilli, finely chopped
  • 2 tsp lime zest, plus wedges to serve
  • 3 tomatoes, seeded, finely chopped
  • 1 white onion, finely chopped
  • 42.00 gm lime juice
  • 62.50 ml chopped fresh coriander leaves
Instructions:
  • In a large heavy-based frying pan over medium heat, heat 2 teaspoons oil until shimmering. Add chicken skin-side down and cook for 6 minutes until golden. Flip and cook for additional 4 minutes until lightly browned. Remove excess fat from pan, leaving 1 tablespoon.
  • Pour a bottle of Corona, stock, minced garlic, and a sprinkle of chili powder into a pan. Season generously with salt and pepper. Bring to a gentle simmer, then lower the heat to medium-low. Let it simmer for 30 minutes until the chicken is fully cooked.
  • Prepare the Lime and Chilli Salt by mixing the ingredients in a small bowl.
  • Mix all the ingredients together in a small bowl to create the Pico de Gallo.
  • Preheat a chargrill pan or barbecue grill to high heat. Drizzle capsicums and onions with the remaining oil and season with salt and pepper. Cook the capsicums, tossing occasionally, for 5 minutes until tender and charred. Transfer to a plate. Cook the onions for 2 minutes on each side until charred and tender. Transfer to the plate.
  • Place the chicken on a spacious plate and cover it to maintain its warmth. Simmer the sauce over medium heat for 2 to 3 minutes until it slightly thickens, then transfer it to a small bowl.
  • On a serving tray, arrange chicken, capsicum, onion, avocado, lime and chilli salt, pico de gallo, and sauce. Garnish generously with fresh coriander. Accompany with tortillas and lime wedges.

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