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Braised Mexican-Style Chicken Recipe

  • By Jessica Cerra
  • Published Apr 11, 2013

This recipe is a regular in my house because it can be made in a huge batch and is loaded with flavor. Nothing is more convenient than a one-pot recipe that provides nutritious meals throughout a heavy week of training and work. Now that avocados are back in season, they make a great addition to this dish that will hopefully become a regular in your house as well.

Serving Suggestions (recommend to serve all with avocado and fresh cilantro):
• Tacos, as shown in the picture
• Lunch wraps, try adding some fresh veggies
• Rice or quinoa bowls
• Scrambled eggs, top with salsa fresca
• Salad topper, try adding black beans, corn, and/or queso fresco

Ingredients

2-2.5 pounds boneless, skinless chicken breast
2 sweet yellow onions, sliced
4 bell peppers (of differing colors), seeded and sliced
4- 15 ounce cans diced tomatoes with green chilies
¼ cup fresh chopped cilantro
2 tablespoons canola oil
1 tablespoon minced garlic
2 tablespoon chili powder
1 tablespoon cumin
1 tablespoon agave
1 tablespoon salt
1 teaspoon pepper
hot sauce (optional for spice)
12-ounce bottle beer (IPA, Pale Ale, etc.)

Preparation

This dish needs to be slow cooked in a Dutch/French oven or a slow cooker. Start it on Saturday or Sunday morning, or in the morning before you go to work.

1. In a large Dutch/French oven, heat one tablespoon of the oil over medium-high heat. Sprinkle the chicken with half of the salt and pepper. Sear in the pan for about 3-4 minutes per side until a nice crust is formed. Remove from the pan and let rest.

2. Add the other tablespoon of oil to the pan with the sliced onions, and the other half of the salt and pepper and sauté for 10 minutes.

3. Next add the peppers and cilantro and sauté another 10 minutes.

4. Then add the garlic, chili powder, cumin and agave and sauté while stirring consistently for 2 minutes.

5. Finally add the chicken back to the pan with the diced tomatoes and beer, and continue to cook on the stovetop until the juices are bubbling.

6. Cover with the lid and transfer to the oven at 250 degrees. Or, transfer to a slow cooker.

7. The chicken needs to braise in the oven or slow cooker for 4-6 hours. Once done break the chicken apart with a fork and stir to combine with all the veggies and juices.

RELATED: Roasted Chicken Made Easy

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif.  She is also a professional Xterra triathlete and mountain biker.  Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.

RELATED: Meet Private Chef And Xterra Pro Jessica Cerra 

FILED UNDER: Nutrition / Recipes TAGS:

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