Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Or 4 half chicken breasts, Cut into pieces
-boned and skinned,

Savory Chicken is so fast and so good you will just want to stand and
eat it out of the pan.

(Home Spice Blend: use approximately the measurements below for
spices. For the spice blend, combine cumin, cayenne pepper, thyme,
garlic and onion powders, salt and flour. Increase the spice amounts
if you are cooking more than 2 1/2 pounds of chicken.)

1 tsp cumin powder 1/4 tsp cayenne pepper 1 tsp crushed thyme 1/2 tsp
garlic powder 1/2 tsp onion powder 1/2 tsp salt 1 Tbs flour 2 Tbs
butter 1 or 2 cloves garlic, chopped 1 or 2 jalapeno chiles, seeded,
minced 1/2 cup to 3/4 cup light beer This recipe doubles easily but
don't try to saute the chicken all at once. After the chicken is
skinned and boned, rub it with your home spice blend. If you get
inspired, add another spice. Let the spiced chicken sit at room
temperature for about 20 minutes.

Using a heavy 12-inch skillet, heat the butter and oil and add 1 cup
of the chicken pieces at a time. Saute over medium heat until
golden. Remove to a plate. Saute the rest of the chicken, adding
more oil if necessary. When all the chicken is sauteed, drain off any
excess oil. Put all the chicken pieces back in the pan, along with
the chiles and garlic and add the beer. A great head of steam will
rise up the the most wonderful aroma. Quickly now, clamp on the lid
and turn the heat to low. Check every 5 minutes and turn the chicken
in the reducing broth. Cook for about 15 to 18 minutes. If the broth
cooks away toward the end of the cooking, just add a tablespoon more
beer. At the end you should be left with a nice thick glaze. Push
the chicken around the beer glaze so it all gets coated. This is
about the best taco meat you will ever encounter. Since tacos are
filled with other things, the recipe above will serve 4 people unless
you ate too much out of the pan.

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