Red Stripe Chicken (Healthy & Diabetic-Friendly Recipe #11)

I’ve never cooked with beer before, but there’s a first time for everything!! This recipe comes from Padma Lakshmi’s Cookbook “Tangy, Tart, Hot & Sweet” & takes “chicken and beer” to a whole new level. The Red Stripe melded with the spices to really give the chicken a wonderful full-bodied  flavor (pun-intended!)! And for those of you wondering if this recipe is truly healthy you’ll be happy to know that Red Stripe beer has only a 4.7% alcohol content and that some of that alcohol burns off during the cooking process. I’ll be doing a future post on the impact of alcohol on diabetics (alcohol generally lowers blood glucose, but every diabetic is different) so stay tuned for that post! Here’s what you’ll need:

A deep cooking pot (like a Dutch oven)

1 3lb chicken (with a lemon split and stuffed inside)
1 1/2 liters Red Stripe (about 3 bottles based on picture above)
2 tbspns of canola oil
2 onions coarsely chopped
4 whole garlic cloves, peeled & smashed
2 green bell peppers, coarsely chopped
3-4 sweet potatoes,  peeled and quartered
6 carrots, julienned
3 bays leaves
1 tbspn dried oregano

My additions to Padma’s recipe:
salt and pepper to taste
3 sprigs of rosemary

PREP:

1.  Prep all the vegetables. Chop up your onions and peppers. Peel and quarter your potatoes and julienne your carrots. (See my previous post to learn how to “julienne”).

2. Be sure to have all other spices and ingredients on hand!

COOK:

1.  In your deep pot, heat up some oil on medium/high heat.

2. When the oil is hot, add the chicken to brown it. Allow skin to brown for 5-8minutes before flipping chicken over to the other side.

3. Once chicken is browned, add onions, garlic, peppers, potatoes, carrots, bay leaves and oregano.  Add a little salt and pepper.

4. Once the veggies are browned a little bit, pour in the Red Stripe. You want to make sure you’ve poured in enough so that the chicken is pretty much covered. Here’s a picture of my Red Stripe chicken so you can see what it looked like before I closed the lid:

5. Mix all the ingredients well and then cover your pot. Reduce to medium/low heat.

6. Let the chicken cook for about 45mins-1hr. Be sure to check it periodically, mixing the ingredients and adding more beer if needed.

7. Once the 45mins-1hr has elapsed, dish out the veggies and chicken & enjoy!

My thoughts/tips/modifications:

1. Be sure to have a deep and large pot for this recipe. You’re going to need the space for all the ingredients to sit in the pot & still be able to stir everything. So get the deepest pot you’ve got.

2. Padma’s recipe says to add the veggies before browning the chicken, but I’d recommend the reverse. I would recommend the reverse way simply because you might not have a pot that’s big enough to brown the chicken while you’ve got potatoes in there. I did it Padma’s way and it was a bit messy. Spare yourself the mess and brown the chicken first. Here’s Padma’s version of the dish:

3. Taste your dish along the way. You already know the deal here. As you cook, taste the dish along the way. You may need to add more salt/pepper to get the flavors to your liking!

Happy clean eating!

CFC

Photo credit (in order of appearance): thebar.com, chicfitchef.com, Padma Lakshmi’s Tangy, Tart, Hot & Sweet

Check out another healthy & diabetic-friendly recipe!

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About ChicFitChef

My "deserted island" checklist: a BCBG dress, a healthy & diabetic-friendly meal and a few workout DVDs. ;-)
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2 Responses to Red Stripe Chicken (Healthy & Diabetic-Friendly Recipe #11)

  1. Pingback: Bacon & Brussels Sprouts (Healthy & Diabetic-Friendly Recipe #12) | ChicFitChef

  2. Pingback: What To Cook When You’re Stuck at Home (Hurricane Sandy Edition) | ChicFitChef™

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