spicy cider beer braised chicken tacos w. sweet chili apple-pomegranate salsa
  • 1kg skinless chicken breasts
  • 2tablespoons olive oil
  • 2cloves garlic minced or grated
  • 2in chipotle chiliesadobo minced
  • 2teaspoons chili powder
  • 2teaspoons smoked paprika
  • 1teaspoon cumin
  • 1teaspoon brown sugar
  • 1/2teaspoon cayenne or more or less to taste
  • salt and peper
  • 1 beer8 ounce
  • 1/2cup apple cider plus more if needed
  • 1/2 -3/4cup enchilada sauce
  • 8 warmed flour or corn tortillas for serving
  • grated cheddar + parmesan cheese for serving
  • 2 granny smith apples finely chopped
  • seeds from one small pomegranate
  • 1 jalapeño seeded + chopped
  • 1/4cup fresh corriander chopped
  • juice from 1 lime
  • 2-4tablespoons sweet thai chili sauce
  1. Add the chicken to a bowl. Drizzle with olive oil. Add the garlic, minced chipotle chilies in adobo, chili powder, smoked paprika, cumin, brown sugar and a pinch of both salt and pepper. Toss well to combine, making sure all the chicken gets coated in seasonings.
  2. Heat a large thick based pan over medium high heat. Once hot, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat slightly and pour in the beer + apple cider. Scrape up any browned bits from the bottom of the pan, cover and simmer for 25-30 minutes or until the chicken is tender and cooked through.
  3. Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, corriander, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.
  4. Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.
  5. To serve, add the shredded chicken to a warmed tortilla. Top with cheddar, avocado and then the apple salsa. Sprinkle with parmesan cheese and chopped corrainder.