Chicken in beer

The recipe for a dietary dish "Chicken in beer" is known to cooks for a long time. So chicken was cooked back in the Middle Ages, than acknowledgment of the mention of this delicious food in the cookbooks of past centuries.

Light low-alcohol beer allows you to make even the toughest chicken juicy, soft and unusually tasty. In the course are any parts of the carcass of this poultry: wings, hips, breast, legs, even giblets.

So, the first recipe is called "Chicken in beer with vegetables". Kilogram of chicken, sliced into pieces, fried on both sides in a pan with butter until a ruddy crust. At this time we pour tomatoes (half a kilogram) in boiling water for five minutes to easily peel them from the peel, and cut each into six slices. Finely chopped garlic (three cloves) and onions (one onion) put in vegetable oil in a frying pan and bring to a golden color on fire. We put them in a frying pan prepared tomatoes and on average fire for about five minutes stew. After this, add a glass of beer (200 ml), pepper, salt, mix it and let it simmer a little (two or three minutes). And the turn of the hen came: put it in a frying pan in the prepared sauce and stew without a lid on a slow fire for 35-40 minutes. A wonderful chicken in beer is ready to get to your table!

In the following dish, the second main ingredient is rice. The recipe "Chicken in beer" with the addition of rice is good to use when the family gathers at weekends for a family dinner. This nourishing and fragrant dish will be to taste for any member of the family. Chicken with rice in beer is prepared this way.

Prepared washed kritsu cut into 10-12 pieces (do not forget to leave the giblets for the dish). Finely cut the garlic and add it to a large container, we pour in half a liter of light beer, pour pepper, thyme and salt. Preparing the sauce in this way and carefully mixing its ingredients, put the chicken pieces into the sauce for marinating them for an hour in a warm place.

During this time, we cut the peeled onion red in cubes. Sharp pepper cut in half with the removal of its seeds and washing in running water. After discussing and chopping this pepper, we proceed to prepare cilantro for the dish "Chicken in beer". We wash it and finely chop it.

The pickled chicken is taken from a large bowl, where it lay, and fry in a frying pan in butter until golden brown. Then gently shift the chicken into a prepared shape with high walls.

Marinade, remaining in the container after chicken, strain through a fine sieve and put saffron in it.

Red onion fry in the oil where the chicken was roasted, in marinated beer. After frying it, add chopped hot peppers and greens. After their preparation, we shift the vegetables to the chicken.

Washed in running water through a fine sieve rice pour into the chicken meat, add the marinade with saffron and a little beer. We send the chicken to the oven, heated to 200ºС, for half an hour.

Served this dish is hot, decorated with herbs and cilantro.

For an hour you can cook on the open fire in nature another wonderful dish "Chicken in beer with bacon". It is prepared in a cauldron (in its absence, you can take a tourist or fishing kettle).

Do not be frightened by the word "bacon" in the name of the recipe, and it only needs 150 g. First, put the finely chopped lard in the cauldron and fry it together with the finely chopped onions (two heads) to the golden state. We throw to them a large grated carrot (three or four pieces), half a tablespoon of turmeric (or curry) and again all fry. Add the chicken pieces and water to the cauldron to lightly cover the meat. Pepper and salted, add to all the laurel leaves. Two potatoes rubbed on a small grater - and in a cauldron. After mixing, we extinguish all fifteen minutes. Cut five or six potatoes into large pieces, add them to the food on the kosher and then extinguish for fifteen minutes. And now the turn of the beer. One liter of it is poured into the dish and - again, quenching for fifteen minutes. Now the word for seasonings and spices: finely torn twigs of parsley and dill, the crushed garlic is added to all the ingredients and we remove the cauldron from the fire. In order for the dish to acquire piquant bitterness, it takes fifteen minutes of its insisting and filling with divine taste. This time in the bosom of nature will fly very quickly - and now you can start an incredibly tasty dish - "Chicken in beer with bacon".