So you went to the grocery store and got a bunch of veggies that are still sitting there two weeks later. It happens to the best of us. But there’s no need to sacrifice all those wilting veggies to your trash can. You can use many of them in this recipe for drunk chicken, brought to you by Mama Gomez. Oftentimes, the best dishes emerge from just taking a look at the ingredients you have sitting in that bottom drawer, out of sight and dangerously out of mind.
The recipe works best with chicken thighs, but you can throw in some drumsticks as well. And don’t worry — you’ll need only one can of beer.
3 skinless chicken thighs, washed and halved
1 can of tomato sauce (we use Goya, but any brand will do)
1 8-ounce can of beer
3 tablespoons of olive or vegetable oil
3 medium size potatoes, peeled and chopped in large pieces
2 medium size carrots, peeled and chopped
1 cup water
1 medium size white or Spanish onion, chopped
1/2 green bell pepper, chopped
3 garlic cloves, minced
Cilantro, chopped fine to taste (optional)
Salt, pepper and oregano to taste
Fire up that stove and set the flame to low-medium. Coat a medium size pot with your olive or vegetable oil.
Evenly distribute the chicken and keep flipping them for approximately 10 minutes. You don’t want them to stick or burn, obviously.
Add the tomato sauce and keep flipping chicken and stirring things around for another 10 minutes.
Add the can of beer and the cup of water, and let this come to a boil, approximately 5 minutes.
Add the onion, bell pepper, garlic, cilantro and salt, pepper and oregano.
Stir, making sure everything is mixed well, lower the heat and let it be for 40 minutes — only stirring occasionally so nothing sticks to the bottom of your pot.
Fans of olives, mushrooms or both can add these when you add the onion, bell pepper and garlic.
Serve with some brown rice or couscous.