Bock Beer Braised Chicken with Peppers and Plantains

Serves 4

4 bone-in, skin-on chicken breast halves
½ tsp Kosher salt
2 TBLS canola oil
1 large onion, diced
1 red bell pepper, seeded and cut into large chunks
1 poblano pepper, seeded and diced
1 ripe (black mottled) plantain, peeled and chunked
3 cloves garlic, finely minced
1 TBLS tomato paste
1 can chipotle pepper pieces, small size, drained
1 cup Bock Beer
½ cup unsweetened coconut milk
¼ cup chicken broth
¼ tsp freshly ground black pepper.
¼ cup cilantro, chopped

Season chicken with ½ tsp Kosher salt. In large, deep sided sauté pan, warm canola oil over medium-high heat for 1 to 2 minutes, until pan and oil are hot. Add chicken skin side down and cook, turning once during cooking, until chicken is evenly browned, about 10 – 15 minutes. Remove chicken from pan and set aside.

To same pan, add onion, red pepper, poblano pepper and plantain pieces and cook, stirring frequently, until vegetables are softened and plantains are slightly browned, about 10 minutes. Add garlic and cook one minute longer.

In large bowl, whisk together tomato paste, chipotle pepper pieces, Bock Beer, coconut milk and chicken broth. Pour over vegetables in pan and scrape up any browned bits from the bottom of the pan. Return chicken to pan and bring liquid to a boil.

Reduce heat to low, cover pan and simmer, basting chicken occasionally, for about 15 – 20 minutes, or until chicken juices run clear when pierced with knife. Remove chicken from pan and cover to keep warm. Remove lid from pan, increase heat to medium and boil liquid until reduced and thickened, about 6 minutes more. Add black pepper.

To serve, top chicken with vegetables and sauce. Sprinkle with cilantro.

Nutrition Information, Per Serving:
480 calories; 23 g fat; 9 g saturated fat; 29 g carbohydrate