Your not really Camping unless there is Beer close by!
Spicy Beer Braised Chicken
2 lb. boneless, skinless chicken breasts
3 garlic cloves, chopped
3 tbsp. sauce from a can of chipotles in adobo
1 tbsp. hot sauce (I used Cholula brand)
2 tsp. Dijon mustard
3 tsp. chili powder
1 tsp. ground cumin
1 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
2 tbsp. vegetable oil, divided
1 (12 oz.) bottle dark beer (any brand)
Combine adobo sauce, hot sauce, garlic, dijon mustard, chili powder, cumin, salt and pepper in a large ziplock bag. Add the chicken in bag and seal well. Turn bag until chicken evenly coated. Chill for a minimum of 4 hours prior to cooking.
Preheat oven to 350 degrees F. Heat one tbsp. oil in a large Dutch oven over medium to high heat. Cook chicken, in batches (adding more oil as needed), until browned, approx. 4 minutes each side. Place on a clean plate and set aside.
Return the chicken to the Dutch oven and slowly add beer. Simmer until just slightly reduced, about 5 minutes. Cover and bake until chicken is tender, approx. 45 minutes. Remove chicken and shred meat by using two forks. Simmer the remaining liquid in Dutch oven until thickened. Add the shredded chicken back to pan. Toss to coat. Season with more salt and pepper if needed.
Serve wrapped in tortilla with coleslaw, carrots, hot sauce and lime wedges.
Note: If cooking over Charcoal
Prepare your coals for Dutch Oven.
Place the lid on the Dutch oven.
Place coals on the lid of the dutch oven.
Cook chicken for 45-50 mins.
Check chicken for doneness before serving.