Rauchbier is just the thing to pair with smoked jalapeños, aka chipotle peppers. If you want to crank the heat, add another one to the mix. Pile it on crusty rolls with coleslaw for a barbecue feel, or tuck it into soft tacos.
Makes: makes about 10 1⁄2-cup servingsIngredients:
- 1 cup rauchbier
- 1 8-ounce can tomato paste
- 2 tablespoons cider vinegar
- 2 tablespoons maple syrup
- 1 canned chipotle chili
- 1 teaspoon ground mustard seed
- 1 teaspoon salt
- 1 small sweet onion, diced small
- 4 garlic cloves, minced
- 3 pounds boneless, skinless chicken thighs, trimmed
1. Puree the beer, tomato paste, cider vinegar, syrup, chipotle, mustard and salt in a blender until smooth. Pour into a slow cooker and stir in onion and garlic. Add the chicken thighs and mix to coat. Cook on low 6 hours or high 3 hours.
2. Transfer the chicken to a cutting board. Using two forks, shred the chicken and discard the bones. Stir the cooking sauce into the chicken to taste.
PAIR IT WITH: a porter or stout; those beers’ coffee-cocoa roast complements the chipotle heat