Brazilian Chicken Baked in Beer

From: (Rosemary Macedo)
Date: 11 Oct 1993 19:24:34 GMT
serves 4

2  2.5 lb chickens (or equiv pieces) trimmed of fat, excess skin
2 bottles dark lager (appx)
1         onion
1 T       chopped garlic
2 t       dried oregano
2 t       dried tarragon
1.5 t     dried basil
2.5 t     paprika
0.25 t    black or white pepper
0.25 t    crushed red pepper

put chicken pieces skin side down in baking dish,
pour in enough lager to just cover the chicken.
slice the onion, lay over chicken pieces,
sprinkle with herbs & spices
marinate 2 hrs room temp (overnight in refrigerator +
    1/2 hr to come to room temp)
bake 400 deg, preheated oven for 2 hours,
drain and reduce the sauce to form a glaze.

Serve with:
collard greens shredded and sauteed in olive oil & garlic
rice cooked with 1/4 t saffron threads


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.