Beer-Braised Chicken Tacos

Pair these delicious tacos with O'Brien Lager 3.0
Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Main Course, Snack
Cuisine: Mexican
Keyword: Gluten-free, Taco
Servings: 4 people



  • 1 tbsp Olive oil
  • 4 Chicken thigh cutlets, skin on
  • 1 bottle O'Brien Lager 3.0
  • 1.5 cups Chicken stock, gluten free
  • 3 Garlic cloves, crushed
  • 2 tspn Chilli powder
  • 175 gram Baby capsicums packet
  • 2 Red onion, thickly sliced
  • Tacos (corn)

Pico De Gallo

  • 3 Tomatoes, seeded & finely chopped
  • 1 White onion, finely chopped
  • 2 tbsp Lime juice
  • 1/2 cup Coriander leaves, chopped


Cook the chicken

  • Heat oil in a chargrill pan on high heat. Add the chicken skin-side down and cook for 10 minutes or until golden and charred. Flip the chicken and repeat the process.
  • Transfer the chicken to a medium saucepan on medium-high heat and add O'Brien Lager 3.0, stock, garlic and chilli powder. Season with salt and pepper.
  • Reduce heat to medium to low and simmer for 30 mins until chicken is cooked.
  • Heat the chargrill pan again on high and add the onion, capsicums and season with salt. Cook until tender and charred.

Make the Pico De Gallo

  • Combine all ingredients into a small bowl.

To Serve

  • Place everything on a tray and serve with lime wedges, taco shells and O'Brien Lager 3.0
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