1 to 2 T. olive oil
1 small white onion, peeled
3 cloves garlic, peeled, minced
4 chicken breasts with skin on, rinsed, patted dry
4 leg quarters with skin on, rinsed, patted dry
1 C. medium-dark beer
1 C. chicken broth
1 large very ripe tomato, washed, diced
1 pierced fresh jalapeño or 2 pierced serrano peppers
2 dried allspice berries, crushed
1 small piece soft cinnamon, see cook's note
Kosher salt
6 red potatoes, quartered, or substitute 10 whole small potatoes
Preheat the oven to 375 degrees.
In a medium saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté until tender, 3-5 minutes. Pour the onion mixture into a large casserole dish and place the chicken on top. Add the beer, chicken broth, tomato, jalapeño–o, allspice berries, cinnamon and salt.
Cover and bake 30 minutes. Add the potatoes and bake 30 minutes more. Uncover and bake 15 minutes or until browned on top. Serve with white rice.
Cook's note: Soft cinnamon has a milder flavor and is soft and crumbly. Look for it in Hispanic markets. It also is called Ceylon.
Makes 8 servings.
