Alaskan Brewing Company

Alaskan Freeride

Cooking with our Beer




Check out our collection of Brew Crew recipes in our first cookbook
"Cooking with Alaskan Beer"






Stout Chicken Mole with Rice
Ingredients
Meat & Poultry
  • 2 bottles of Alaskan Stout
  • 6 (4 ounce) skinned, boned, chicken breast halves
  • seasoning salt
  • 1 T. cooking oil
  • 1/2 cup chopped onion
  • 1 T. minced jalapenos
  • 2 garlic cloves, minced
  • 1 tsp. Ground cinnamon
  • 3/4 tsp. Chili powder
  • ¼ tsp. Ground cumin
  • 1/8 tsp. Cloves
  • 1/8 tsp. Cardamom
  • 3 T. peanut butter
  • ¼ cup cornmeal
  • ½ cup molasses
  • 2 oz. Sweet chocolate
  • 2 pats of butter
  • 2 T. toasted sesame seeds
    •  

    Methods/steps
    Heat oil in large skillet. Cut chicken into pieces and cook in skillet with about 4 ounces of Alaskan Stout and half of the molasses. When chicken is done, remove from skillet and set aside.
    Add onion, jalapeno, and garlic to skillet. Cook 3 minutes or until tender. Add spices, 8 oz. Of Alaskan Stout, peanut butter, cornmeal and molasses. Remove from heat, blend ingredients in food processor until smooth.
    Return mixture to skillet. Add chocolate, butter and remaining Alaskan Stout. Cook until thickened. Add chicken pieces. Serve over rice. Sprinkle sesame seeds on top of each serving.

    Submitted by: Kristi Saviers
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