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Beer-Braised Mexican Chicken (Pollo a la Cerveza)

Name: Beer-Braised Mexican Chicken (Pollo a la Cerveza)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 1 tsp Mexican oregano; 3 Tomatoes; 2 Chipotle chilli in adobo sauce; 200 ml Chicken stock; 5 cloves Garlic; 1 Onion; 1.5 kg Chicken pieces; 0.5 tsp Ground cumin; 355 ml Mexican dark lager

70 min (20 prep + 50 cook) Easy 6 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Chicken braised in dark Mexican lager with chipotle, tomato and spices.

About this recipe

Chicken braised in dark Mexican lager with tomato, chipotle chilli, garlic and spices. Juicy, full of flavour and perfect for family gatherings.

History & Origin

Beer-braised chicken is a relatively modern dish in Mexican cuisine, probably emerging in the mid-20th century when the Mexican brewing industry reached its peak. Mexico has a long brewing tradition that began with German and Austro-Hungarian immigrants who arrived in the 19th century and established the first breweries. Dark Mexican lager, such as Negra Modelo or León Oscura, has unique characteristics that make it perfect for cooking: its toasted malt and caramel flavour marvellously complements meats, especially chicken. When beer cooks slowly with chicken, the alcohol evaporates leaving behind natural sugars that lightly caramelise the sauce and keep the meat incredibly juicy. The addition of chipotle in adobo is the distinctly Mexican touch that transforms this preparation into something unique. The chipotle adds smokiness, moderate heat and depth of flavour that no other ingredient can replicate. This dish is perfect for gatherings because it can be prepared in advance: it actually improves considerably if made the day before and reheated. The chicken absorbs all the flavours of the sauce and the texture becomes more tender with rest.

Estimated cost

£9.50

Total cost

£1.58

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

385

Calories

38g

Protein

12g

Carbohydrates

16g

Fat

Fibre

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Season 1.5kg chicken pieces (thighs and drumsticks) with salt, pepper, 1 teaspoon garlic powder and 1 teaspoon oregano. Rest 15 minutes.
💡 Bone-in, skin-on pieces stay juicier than breast.
2
Heat 2 tablespoons oil in a wide casserole over high heat. Sear the chicken 3-4 minutes per side until well golden. Set aside.
💡 The browning is crucial; do not move the chicken until it releases naturally.
3
In the same casserole, sauté 1 julienned onion and 5 chopped garlic cloves for 3 minutes. Add 3 chopped tomatoes and 2 chopped chipotle chillies in adobo (with their sauce). Cook 5 minutes.
4
Return the chicken to the casserole. Pour in 1 bottle (355ml) dark Mexican lager and 200ml chicken stock. Add 1 bay leaf, oregano and cumin. Bring to the boil, cover and cook over medium-low heat for 35 minutes.
💡 Negra Modelo or León Oscura work perfectly.
5
Uncover for the last 10 minutes so the sauce reduces and concentrates. Taste and adjust seasoning. Serve with Mexican red rice, refried beans and warm tortillas.
💡 If the sauce is too thin, dissolve 1 teaspoon cornflour in cold water and stir in.