If early attempts at beer-can chicken made you wary of cooking with booze, fear not: These Corona Chicken Tacos are practically foolproof. Seriously. If you can boil water, you can conquer this recipe—largely because the biggest part of the process is getting some Corona and chicken broth all bubbly in a large sauté pan.
The combination of Corona, chicken broth and cumin subtly seasons the vegetables and chicken, giving the dish a little more oomph than sautéing peppers and onions in oil or butter.
Using shredded rotisserie chicken is the ultimate shortcut, particularly if you want dinner on the table within 20 minutes of walking through the door (totally possible, BTW). In that case, you're really just using the sauce to warm up the chicken and give it a little more savory, slightly tangy flavor.
If you want to make it all from scratch, you could use boiled chicken breasts, or season the chicken with a little salt and pepper and roast them in a 425 degree F oven until they're thoroughly cooked and no longer pink in the center, which takes about 35 to 40 minutes. (If you choose the latter, go for bone-in breasts—you're shredding the chicken anyway, so the bones aren't really a hassle to shred around, and the bone-in variety tends to be juicier when roasted.)
As you may notice, you'll wind up with half a Corona leftover. Consider it a reward for cooking over a hot stove—or use it in a batch of Hook 'Em Horns Margaritas.
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