Beer-Braised Chicken Tacos with Cabbage Slaw

Photo: Marcus Nilsson; Styling: Theo Vamvounakis

Cabbage and apple slaw adds a nice crunch. When you pair the slaw with beer-braised chicken, the tacos take on a German flair.

Yield: Serves 4 (serving size: 2 tacos)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 386
  • Fat: 13.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 2.6g
  • Protein: 37.5g
  • Carbohydrate: 26.5g
  • Fiber: 3.4g
  • Cholesterol: 169mg
  • Iron: 1.7mg
  • Sodium: 576mg
  • Calcium: 55mg

Ingredients

  • 4 bone-in chicken thighs, skinned
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 1/2 cups brown ale
  • 1 teaspoon all-purpose flour
  • 1/4 teaspoon sugar
  • 4 center-cut bacon slices
  • 2 tablespoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 cups thinly sliced red cabbage
  • 1 cup julienne-cut Granny Smith apple
  • 8 (6-inch) corn tortillas

Preparation

  1. 1. Heat a medium skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add 2 teaspoons oil to pan; swirl to coat. Add chicken to pan, flesh side down; cook 5 minutes or until browned. Turn chicken over; cook 2 minutes. Combine beer, flour, and sugar in a medium bowl, stirring with a whisk until smooth. Slowly add beer mixture to pan; bring to a boil. Reduce heat to medium-low; cook 15 minutes or until chicken is done, turning once. Remove chicken from pan; let stand 5 minutes. Remove chicken from bones; shred. Discard bones. Bring cooking liquid to a boil, scraping pan to loosen browned bits; cook 2 minutes or until reduced to 1/3 cup. Return chicken to pan; toss to coat.
  2. 2. Cook bacon in a large skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings. Drain bacon on paper towels; crumble. Add 1 tablespoon drippings to a medium bowl. Add remaining 1 teaspoon oil, vinegar, and mustard to drippings in bowl, stirring with a whisk. Add bacon, cabbage, and apple; toss to coat.
  3. 3. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup chicken mixture in center of each tortilla, and top with about 1/4 cup cabbage mixture.
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