Bbq Beer Braised Chicken Carrots Recipes

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MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN



Melt-in-Your-Mouth Braised and Barbecued Chicken image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
8 bone-in chicken thighs, skinned (about 2 pounds)
1/2 cup orange juice
1/2 cup pineapple juice
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
3 tablespoons cider vinegar
3 tablespoons ketchup
1/2 teaspoon dried crushed red pepper
2 garlic cloves, minced
2 regular-size bags quick-cooking rice, uncooked
1/4 cup chopped green onion, green tops only

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
  • Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
  • Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
  • Prepare rice according to package directions. Keep warm.
  • Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
  • Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.

BBQ BEER BRAISED CHICKEN & CARROTS



BBQ Beer Braised Chicken & Carrots image

Low cal, low fat and low effort. This dinner has it all - plus a whack of antioxidants from the carrots. Throw everything in the slow cooker (with 5 ingredients that need little prep, that'll take about 5 minutes), then you can come through the door to the intoxicating aroma of a simmering barbecue dinner that needs only rice for soaking up the sauce. And this is the go-to-recipe when you buy those budget priced humungous chicken legs with thighs attached. Just cut them into legs and thighs.

Provided by Developed for CFC by Monda Rosenberg

Yield 4

Number Of Ingredients 10

8 to 12 skinless chicken drumsticks
OR
4 legs with thighs attached
¾ cup barbecue sauce
½ cup beer or orange juice
1 ½ tbsp chopped chipotle peppers in abode sauce
or
1 tsp Tabasco or dried chili flakes (optional)
2 tsp each of dried leaf thyme and rosemary
3 cups baby carrots or thick slices of carrots

Steps:

  • Pull any skin from chicken. Slice legs from thighs if using. Turn slow cooker to low or high depending on how long you want to cook it. In the slow cooker bowl; stir barbecue sauce with beer, chipotle, thyme and rosemary. Add chicken and carrots and stir to evenly coat. Push pieces into sauce as much as possible.
  • Cover and cook for 2 to 2½ hours on high or 4 hours on low. Cooking time depends on the size of chicken pieces. They should reach an internal temperature of 165°F (74°C). Serve beside sugar snap or green peas and spoon the sauce over mashed potatoes or rice. A sprinkle of fresh parsley or basil is a nice touch.

Nutrition Facts :

BEER-BRAISED CHICKEN



Beer-Braised Chicken image

Use your favorite stout or dark ale for this beer-chicken recipe, best served with a side of mashed potatoes and roasted veggies for the ultimate comfort food.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 large onion, cut in half, thinly sliced (1 cup)
4 bone-in chicken thighs, skin removed
4 chicken drumsticks, skin removed
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup stout or dark beer
2 tablespoons all-purpose flour

Steps:

  • In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring occasionally, until crisp-tender. Sprinkle all sides of chicken with salt and pepper. Add chicken to skillet; cook 4 to 6 minutes, turning once, until browned.
  • Pour beer around chicken. Heat to boiling; reduce heat to low. Cover; simmer 45 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken from skillet; cover to keep warm.
  • In small bowl, mix flour and 1/4 cup hot cooking juices with whisk until smooth. Pour mixture into skillet; cook over medium heat 5 to 6 minutes, stirring constantly with whisk, until thickened and bubbly. Serve chicken with gravy.

Nutrition Facts : Calories 300, Carbohydrate 8 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 2 g, TransFat 0 g

BEER BARBECUED CHICKEN



Beer Barbecued Chicken image

Make and share this Beer Barbecued Chicken recipe from Food.com.

Provided by ellie_

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 cup butter or 1 cup margarine
3 lbs chicken, cut up
1 (14 ounce) bottle barbecue sauce (we use KP Masterpiece)
1 cup beer

Steps:

  • Preheat oven to 350°F.
  • Melt 1 stick butter or margarine in baking pan (9x13-inches).
  • Add chicken to pan, turning to coat.
  • Bake 30 minutes.
  • While chicken is cooking, melt remaining butter with barbecue sauce and beer in saucepan over med-high heat.
  • Bring sauce to a boil, stirring constantly.
  • Remove from heat.
  • Preheat broiler or prepare barbecue.
  • Coat chicken with sauce.
  • Arrange chicken skin-side down on broiler pan rack or on grill.
  • Cook, turning and basting frequently until chicken is cooked (about 20 minutes in broiler and 30 minutes on grill).
  • Dip chicken in sauce again and place on serving plate.
  • Serve chicken with remaining sauce.

Nutrition Facts : Calories 1327.9, Fat 97.6, SaturatedFat 43.8, Cholesterol 377.2, Sodium 1572.1, Carbohydrate 41.8, Fiber 0.7, Sugar 28.5, Protein 64

BEER-BRAISED CHICKEN



Beer-Braised Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
1 tablespoon extra-virgin olive oil
1 (12-ounce) bottle beer (preferably brown ale)
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed dark brown sugar
4 sprigs fresh thyme
3 tablespoons chopped fresh parsley

Steps:

  • Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
  • Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

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