Beer-Braised Molasses Chicken with Peppers and Onions
Nothing says comfort quite like a warm, rich, and flavorful chicken dish that also supports your wellness journey. This Beer-Braised Molasses Chicken with Peppers and Onions brings together the robust sweetness of molasses and a unique blend of herbs and spices that each have their own healing benefits. Molasses, rich in antioxidants, adds depth to this dish while lending anti-inflammatory benefits that make it more than just a treat for your taste buds. And with bell peppers, high in vitamins C and A, this meal becomes a powerhouse for immune support, adding a vibrant splash of color and gentle sweetness.
A touch of beer adds complexity and helps tenderize the chicken, creating a mouthwatering texture, while the Scotch bonnet pepper adds a subtle heat that’s easy to adjust based on your preference. As everything simmers together, the warm notes of rosemary, thyme, and pimento infuse every bite, turning a simple, one-pot recipe into an unforgettable, nourishing experience. Gather around, savor each tender bite, and let the comforting flavors of this dish fill both your home and spirit.
Ingredients:
- 4 chicken leg quarters
- 2 tablespoons molasses
- Salt and black pepper, to taste
- 2 bell peppers (any color), sliced
- 2 onions, thinly sliced
- 2 cans of beer (12 oz each)
- 1 teaspoon pimento powder
- 1 teaspoon rosemary powder
- 2 bay leaves
- 1 Scotch bonnet pepper, seeds removed and finely chopped (adjust to taste)
- 6-8 whole pimento seeds
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons cooking oil (olive oil or vegetable oil)
Instructions:
1. Prepare the Chicken:
- In a large bowl, combine the chicken leg quarters with molasses, salt, and black pepper. Massage the molasses mixture into the chicken, ensuring each piece is well coated. Let it marinate for at least 30 minutes at room temperature or refrigerate for a few hours for deeper flavor.
2. Brown the Chicken:
- Heat the cooking oil in a large, deep skillet or Dutch oven over medium-high heat. Remove excess molasses from the chicken (reserve any excess molasses in the bowl) and place the chicken leg quarters in the hot oil, skin side down. Brown them for 5-6 minutes on each side until they develop a golden crust. Remove the chicken from the skillet and set aside.
3. Sauté Peppers and Onions:
- In the same skillet, add the sliced bell peppers and onions. Sauté them for 3-4 minutes until they begin to soften and caramelize.
4. Add Beer and Flavorings:
- Pour in the cans of beer, stirring gently to deglaze the bottom of the skillet. Add bay leaves, Scotch bonnet pepper, whole pimento seeds, dried thyme, pimento powder, rosemary powder, onion powder, and garlic powder. Mix well.
5. Braise the Chicken:
- Return the browned chicken leg quarters to the skillet, nestling them into the liquid and vegetable mixture. Cover the skillet with a lid, reduce the heat to low, and let the chicken simmer in the flavorful beer mixture for 45-50 minutes, or until the chicken is tender and fully cooked. Occasionally baste the chicken with the cooking liquid.
6. Serve:
- Remove the bay leaves before serving. Serve the beer-braised molasses chicken hot, garnished with fresh herbs if desired. This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Enjoy your rich and flavorful stove-top chicken dish, infused with the sweetness of molasses and a medley of spices!
