Outback Beer-Braised Chook & Tortillas

 

Transport yourself to a quintessential Aussie pub nestled deep in the outback. This recipe brings forward the robust flavours of beer-braised chicken, spiced to perfection and served alongside vibrant accompaniments. Gather your campmates around and prepare for a culinary journey.

Ingredients:

• 3 tbsp. sauce from a can of chipotles in adobo
• 1 tbsp. hot sauce (such as Cholula, or Aussie's favourite hot sauce)
• 3 garlic cloves, chopped
• 2 tsp. Dijon mustard
• 2 tsp. chilli powder
• 1 tsp. ground cumin
• Salt
• Freshly ground black pepper
• 2 kg boneless, skinless chicken thighs
• 2 tbsp. canola oil, divided
• 1 bottle of dark Australian beer (or a dark Mexican beer like Modelo Negra)
• For Serving: Jalapeño Ranch Coleslaw, corn tortillas, sliced radishes, cilantro, sliced pickled jalapeños, sliced carrots, and lime wedges.

Campsite Directions:

1. In a sturdy zip-top bag, combine adobo sauce, hot sauce, garlic, mustard, chilli powder, cumin, and a pinch each of salt and pepper. Add in the chicken, sealing the bag, and ensuring the chicken is well coated. Let it marinate for at least 4 hours or up to 12 hours, perhaps while you explore the surroundings or enjoy a campfire yarn.
2. Fire up your camp stove or prepare a campfire grill. Using a portable Dutch oven or a deep cast-iron skillet, heat 1 tablespoon of oil over medium-high heat. Brown the chicken in batches, making sure not to overcrowd. Add more oil as required.
3. Once all the chicken has been browned, return them to the oven or skillet and gently pour in the beer. Let it simmer for a bit, soaking up the flavours, about 4 to 6 minutes.
4. Cover your Dutch oven or skillet and place it near enough to the campfire, ensuring low and consistent heat. Let it braise for about 40 to 45 minutes.
5. Once tender, remove the chicken and shred the meat using two forks. Reduce the cooking liquid until slightly thickened, and then reintroduce the shredded chicken, ensuring it’s well coated with the flavoursome juices. Add salt and pepper to taste.
6. Gather your crew and serve with Jalapeño Ranch Coleslaw, tortillas, and all the suggested accompaniments.

Bush Tips:

• When cooking over a campfire, keep a close eye on the heat. Using a Camp oven with a lid will help evenly distribute heat, making the cooking process smoother.
• For an added Aussie touch, consider substituting the Mexican beer with a dark Australian brew (Tooheys Old Dark Ale).

A perfect blend of rich, hearty chicken and crisp, vibrant sides, this dish encapsulates the spirit of a lively Australian pub experience right at your campsite. Cheers to good company, great stories, and unforgettable bush meals! Safe travels and happy cooking, mate!