Bock Chicken recipe

Loren Verkovod posted a comment to the Spring Session entry that was just a bit long for comments, so for esthetic reasons, I pulled it out and made a separate entry of it. The recipe sounded too good to waste.

He also notes: " I heard the Anchor Bock is just a spice stripped Our Special Ale? Tastes like it to me. Regardless, it's a nice offering. Though not quite a true to form Bock tasting version."

Dunno, Loren, could be. I'll try to remember to ask an Anchorite at WhiskyFest Chicago. Meantime, here's the recipe he sent along.

CARIBBEAN CHICKEN WITH BOCK (LAGER) BEER
Serves 4
5 to 6 chicken leg quarters
2 tablespoons Jamaican jerk seasoning
1 tablespoons olive oil
1 large onion, diced
2 jalapeno chiles, seeded and diced
1 tablespoon fresh ginger, peeled and chopped
3 cloves garlic, chopped
1 teaspoon salt
1-1/2 cups parboiled rice
1 bottle (12 ounces) bock beer
1/2 cup unsweetened coconut milk
1 can (16 ounces) red or pink beans, drained and rinsed
1/2 cup roughly chopped cilantro
Coat chicken all over with jerk seasoning. In a large pan with lid, warm oil over medium heat.

Cook chicken in two batches, turning frequently until well-browned, about 8 to 10 minutes per batch. Remove chicken to plate. Pour out all but two tablespoons of pan drippings.

Add onion, chiles, ginger, garlic and salt to remaining drippings in pan. Cook, stirring, for 3 to 4 minutes until onion is lightly browned. Stir in rice and cook for 1 more minute. Add beer, coconut milk, beans and half of cilantro. Return chicken to pot along with any accumulated juices.

Bring chicken mixture to boil, cover pot and reduce heat to low. Simmer for 30 to 35 minutes or until liquid is absorbed, rice is tender and chicken is cooked through. Stir in remaining cilantro.