chicken beeria

Ingredients

• 6 chicken thighs
• Oil
• Kosher salt & pepper
• 10 ounces chorizo
• 1 medium onion, diced
• 3 cloves garlic, minced
• 15 oz can fire roasted tomatoes
• 1 tablespoon smoked paprika
• 1 tablespoon chipotle chili powder
• 1 cup beer
• 1 cup chicken broth
• Monterey Jack cheese, shredded
• Diced white and cilantro for garnish
• Lightly oil chicken, season with salt & pepper then sear in a hot pan (just for color) about 2 minutes a side, remove to a plate
• In same pan, cook chorizo for about 5 minutes; add onion and garlic to the pan and cook 2 minutes, then add the tomatoes, paprika and chili powder - stir well, cook a couple minutes
• Add the beer and broth, mix and bring to a simmer, then add the chicken, cover and leave alone 15-20 minutes or until chicken is super tender
• Remove chicken to a plate and shred
• Put remaining sauce from the pan in a blender, processor or use a stick blender to buzz smooth, put in a bowl and set aside
• Take about 3/4 of a cup of the cheese and put on a flattop or non-stick in about a 5 inch circle
• When it’s golden brown and crispy on the bottom, flip it over, and some shredded chicken, onion and cilantro - let this new bottom get crispy, fold it over and remove - eat away bucko