BEER-BRAISED PULLED CHICKEN
SERVES 4
1 canned chipotle pepper in adobo sauce 1½ tsp paprika ¼ tsp cayenne pepper 2 tbsp canola oil 8 bone-in skinless chicken thighs Kosher salt and freshly ground black
pepper to taste 1 yellow onion, thinly sliced 3 sprigs fresh oregano 3 tbsp apple cider vinegar 1½ tbsp Worcestershire sauce 1 tbsp dark brown sugar 1 15-oz can crushed tomatoes 1 12-oz bottle lager-style beer Guacamole, for serving Chop the chipotle pepper and set aside along with 1 tablespoon of the adobo sauce (reserve the rest of the can for another use). In a small bowl, stir together the p paprika and cayenne; set aside.
In a large high-sided pan, set the c canola oil over medium-high heat. R Rub the chicken with the paprika m mixture and season both sides w with salt and pepper. When the oil i is shimmering, add the chicken, fl flesh side down, in a single layer. S Sear until the chicken is golden on t the outside, 4 to 5 minutes per side. T Transfer to a plate and set aside.
Add the onion and oregano l leaves to the pan over medium heat a and cook until the onion is soft and t translucent, about 5 minutes. Add t the vinegar and Worcestershire s sauce and cook until reduced by h half, 1 to 2 minutes.
Add the brown sugar, tomatoes, b beer, chopped chipotle and adobo s sauce and stir to combine. Increase t the heat to high and bring the m mixture to a boil, then return the c chicken to the pan. Cover, reduce t the heat to medium-low and braise u until the chicken is pulling away f from the bone, about 1 hour.
Remove the chicken from the pan a and set aside. Simmer the braising l liquid, uncovered, over mediumh high heat until reduced by half, a about 10 minutes. Meanwhile, u using two forks or tongs, shred the c chicken meat into bite-sized p pieces, discarding the bones. R Return the chicken to the reduced b braising liquid and stir to combine. A Allow the chicken to cool comp pletely and store in the fridge for up t to four days. Alternatively, transfer p portions of the chicken to airtight c containers and freeze for up to a m month. To reheat, place the desired a amount with sauce in a medium p pot and warm, covered, over m medium heat. Serve the guacamole a alongside the chicken.