Oct 27 marks National American Beer Day and Chef Alli has the perfect recipe to help you celebrate: Drunken Chicken Nachos….easy, economical, and made in the Pressure Cooker! And if you’re out in Manhattan, KS, it’s a great time to check out Little Apple Brewing Company and their selection of locally handcrafted beers!
Electric Pressure Cooker Drunken Chicken Nachos
Not that long ago, I wouldn’t have considered using chicken thighs over chicken breasts, but I’m thinking that may have been before the days of boneless, skinless chicken thighs….not sure. (Or, it is entirely possible that I had been brain-washed as a youngster by my sweet Mamma that white meat was better, due to our FRIED chicken preference of the breast.) Regardless, I now know how TASTY chicken thighs are in some dishes and this is one of them! Don’t believe me?? I offer you a challenge to try it and see. 🙂
3 lbs boneless, skinless chicken thighs, trimmed (may substitute chicken breasts, if preferred)
1/2 cup all-purpose flour
1 Tbs. kosher salt
1 Tbs. granulated garlic
1 Tbs. thyme leaves
1 tsp. oregano leaves
1 tsp. white pepper
1 tsp. black pepper
1 tsp. red pepper flakes (or more if you like it spicy!)
1 tsp. smoked paprika
1/2 cup vegetable oil
2 cans diced tomatoes, 15 oz each, with juice
12 oz. Little Apple Brewery Wildcat Wheat or Prairie Pale Ale beer
2 Tbs. molasses
2 bay leaves
Nacho toppings, such as sour cream, guacamole, sliced olives, tomatoes, shredded cheddar, black beans, etc
Set Electric Pressure Cooker (EPC) to sauté setting and add flour, salt, and all spices (except bay leaves) to the pot; stir and cook until flour turns a bit tan in color and spices are very fragrant. Stir in oil and combine well; add 1 can tomatoes, beer, molasses and bay leaves; stir well and bring to a simmer; then add chicken thighs to pot and top with remaining can of tomatoes.
Lock EPC lid into place and choose High Pressure for 9 minutes. When timer sounds, use a natural release for 10 minutes, then a quick release to remove all remaining pressure from the EPC.
Remove lid and use a slotted spoon to transfer chicken to a cutting board or shallow bowl. Remove bay leaves from sauce and toss out. Using two forks, shred chicken and return to sauce in pot; let mixture rest for a bit to allow sauce to thicken as it cools slightly. (If sauce cools and still needs thickened, add a bit of cornstarch slurry and simmer until it thickens up.)
Sheet Pan Nachos: Preheat oven to 425 degrees F. Spread desired amount of tortilla chips over sheet pan; top chips with desired amount of drunken chicken mixture; top with shredded cheese. Bake 8-10 minutes or until cheese is nicely melted and nachos are hot throughout. Top with more nacho toppings, as desired. Serve at once!
Make Skillet Nachos using your favorite cast iron skillet, repeating the steps above for Sheet Pan Nachos. Garnish as desired and serve at once.
Let’s Get You Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, October 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”