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Chipotle Chicken
 
   
 
 
 
 
½ cup (4 oz) FUD Crema Dip Hot Chipotle Ranch
¼ cup of flour
1 tsp salt
½ tsp black pepper
4 chicken pieces
 
2 oz butter
1 tbsp vegetable oil
1 onion, thinly sliced
1½ cups of beer
1 tbsp parsley, chopped

 
 

In a medium bowl, combine flour, salt and pepper. Roll the chicken in the flour mixture, thoroughly coating all sides.

Melt the butter with the oil in a medium size pan, add the chicken and fry until golden on all sides. Remove, then set aside. Add the onion into the pan then fry until golden-brown. Return the chicken to the pan, then and add the beer; bring to a gentle simmer then cover with a lid. Cook evenly by turning the pieces occasionally. Cook for 30-40 minutes until the chicken is completely cooked and tender.

Mix in the FUD Crema Dip and parsley. Increase the heat and cook a few more minutes until all the pan juices slightly thicken. Serve with rice and sautéed vegetables.

 

 

 

 

 

 
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