Sunday, October 18, 2009

Honey Beer-glazed Chicken and Tex-mex Corn Succotash

This chicken recipe is made in only 15 minutes. My honey-beer glaze didn't come out as sticky as Rachael's did- I don't think I had the heat on high enough.

2 tablespoons EVOO – Extra Virgin Olive Oil
4 boneless, skinless chicken breasts
Salt and ground black pepper
1 cup light beer, such as lager
3 to 4 tablespoons honey
2 tablespoons chopped thyme leaves
Yields: 4 servings

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
Season the chicken breasts with salt and pepper, and sear until golden brown, 3-4 minutes per side.
When the second side has seared, add the beer, honey and thyme to the skillet and bring up to a bubble. Let the liquid reduce and thicken, turning the chicken occasionally, until the meat is glazed and cooked through, 3-4 more minutes.

Tex-Mex Succotash

2 tablespoons vegetable oil
1 10-ounce box frozen corn, defrosted
1 small red onion, chopped
1 jalapeño, seeded and chopped
2 cloves garlic, finely chopped or grated
1/4 cup (about a handful) cilantro, chopped
2 to 3 small tomatoes, seeded and diced
A few dashes hot sauce (more if you like it spicy!)
Salt and ground black pepper


Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.
Add the corn to the pan and cook until golden brown, 4-5 minutes. Add the onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown and tender, 5-6 minutes.
Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper, and serve warm alongside Honey-Beer Glazed Chicken.

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