Red, White and Brew Slow-Cooked Chicken
Cut up economical whole chicken and simmer it in a spicy tomato sauce. Then serve it with crusty slices of bread so you can mop up every last drop of sauce!
—GILDA LESTER MILLSBORO, DE
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
1 can (14 1/2 ounces) fire-roasted diced tomatoes, undrained
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
1 tablespoon ground mustard
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 cup beer or nonalcoholic beer
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 envelope (1 1/4 ounces) chili seasoning
Hot cooked pasta
1. Place the first eight ingredients in a food processor; cover and process until pureed. Stir in beer; set aside.
2. Rub chicken pieces with chili seasoning. Place in a 5-qt. slow cooker. Pour tomato mixture over chicken. Cover and cook on low for 6-7 hours or until chicken is tender.
3. Thicken cooking liquid if desired. Serve the chicken with pasta.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.