Beer Braised Mexican Chicken with Saigon Slaw

Posted by Annette Bellisari on

Beer Braised Mexican Chicken with Saigon Slaw

I am always looking for an excuse to have a party and cook for a large group.  The Super Bowl is no exception.  This year I wanted to do a Mexican inspired menu because I know my picky eaters will at least try the food and of course, because I LOVE Mexican food!! Yesterday we shared the flautas recipe which are very similar to taquitos.  If you missed it, be sure to take a look and try it out.  It only has six ingredients and is quite easy. One thing I love about authentic Mexican recipes is the braising of the meats and the recipe I am sharing today is no exception. 

Beer Braised Mexican Chicken with Saigon Slaw

Servings:  8


3 tbsp. sauce from a can of chipotles in adobo

1 tbsp. hot sauce

3 garlic cloves, chopped

2 tsp. Dijon mustard

2 tsp. chili powder

1 tsp. ground cumin

Kosher salt

Freshly ground black pepper

4 lb. boneless, skinless chicken thighs

2 tbsp. canola oil, divided

1 (12-ounce) bottle dark Mexican beer (such as Modelo Negra)

 **You can serve with corn tortillas, sliced radishes, cilantro, sliced pickled jalapeños, sliced carrots, and lime wedges then place the slaw on top.

Saigon Slaw Recipe

Servings: 8


1 Bag Chopped cabbage

1 Bag Broccoli slaw

1 lb. Bacon, fried

1/2 Sweet onion, diced

2 cups Cheddar, shredded

1 jar Bellisari’s Saigon Street Sauce

Slaw Directions:

Add all ingredients and toss thoroughly. Refrigerate for at least two hours before serving. You can add jalapenos or black sesame seeds to slaw if you would like.


To create the marinade, combine adobo sauce, hot sauce, garlic, mustard, chili powder, cumin, and 1 teaspoon each salt and pepper in a zip-top bag. Add chicken, seal bag, and turn to coat. Chill at least 4 hours or up to 12 hours.

Preheat oven to 350°F. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Cook chicken, in batches (adding more oil as needed), until brown, 3 to 4 minutes per side; remove batches to a plate.

Return all chicken to the Dutch oven and slowly add beer. Simmer until slightly reduced, 4 to 6 minutes. Cover and bake until chicken is very tender, 40 to 45 minutes. Remove chicken and shred meat with two forks. Simmer cooking liquid over medium-high heat until slightly thickened, 4 to 6 minutes. Add chicken and toss to coat. Season with salt and pepper.

Adapted from a Southern Living Recipe

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