Tender chicken braised in a slightly spicy pumpkin beer sauce and topped with tangy apple salsa! This recipe screams beautiful fall days!
Are you on pumpkin overload yet? I sure hope not, because I’ve got a recipe you are going to want to try right away. I made these tacos for a family gathering a few weeks ago and even though I thought I had made about double what we needed the pan was mostly scraped clean!
We start by seasoning and searing our chicken with some taco seasoning to seal in the juices and flavor.
Once we get it nice and browned and crispy it’s time to braise it! I added a mixture of pumpkin beer, apple cider and enchilada sauce.
At this point you can let it simmer away on the stove top or even transfer it to your slow cooker for a few hours until the chicken is fully cooked. Shred it all up and it’s time to make the salsa.
A nice mix of sweet (honey crisp) and tart (granny smith) along with some peppers and onions make a salsa unlike any you’ve had before. It may sound odd, but trust me, it’s a must have.
Some crispy tortillas and you are all set for the perfect fall dinner!
- 2 pounds boneless skinless chicken breasts
- 2 teaspoons taco seasoning *see notes
- 1-2 tablespoons canola oil
- 1/2 cup apple cider
- 6 oz pumpkin beer
- 1 cup enchilada sauce
- 2 sweet apples
- 2 granny smith apples
- 1/2 jalapeno pepper
- 1-2 baby sweet peppers
- 1/2 teaspoon dried cilantro
- 1-2 tablespoons finely diced red onion
- lime juice from 1 lime
- Flour tortillas
- Goat Cheese
- Coat chicken breasts with taco seasoning
- Heat oil in large dutch oven
- Add chicken and sear on each side for about 5-7 minutes or until golden brown
- Carefully add the cider, beer and enchilada sauce and bring to a boil for about 5 minutes
- Reduce to a simmer and cover and let simmer for about 30-40 minutes or until chicken is very tender and cooked through (165 degrees)
- Shred and leave on low heat in pot to let liquid absorb for about 5 -10 more minutes before serving**
- Peel and dice apple
- Remove ribs and seeds and dice peppers
- Toss appels and peppers with onion, cilantro and lime juice
- Heat or fry flour tortillas and serve with chicken, salsa and a little goat cheese