If you follow my posts you will know that I love craft beer, and the hoppier the better. But come close, I have a small confession and I don’t really want it to get out. I like Corona, there I said it. When the hops are too heavy and its 90 degrees outside, I love an ice cold refreshing watered down lager with a lime. So as it happens I may have some left over in my refrigerator and let me tell you it is pretty tasty in this light Caribbean slow cooked chicken stew, and if no one is looking I may drink one with dinner.
Corona Chicken Stew
3 medium sized sweet potatoes, peeled and cut into 1/4s
1 yellow onion sliced
6 boneless skinless chicken thighs
1 bottle of Corona or Corona Light Beer
2 T brown sugar
2 T ponzu or soy sauce
1 T garlic, minced
1 T ginger, minced
2 T jerk seasoning ( I used McCormick’s)
1 large orange, juice and zest
2 limes, juice and zest
1c frozen corn
In a crock pot or slow cooker add potatoes and onion, then position chicken on top. pour in beer. Sprinkle with brown sugar, soy sauce, jerk seasoning , garlic and ginger. Add zest from limes and orange and their juices.
Add corn and cover, Cook on high for 5 hours or low for 8. Serve over rice.
I am not intimidated but much in the kitchen but for some reason ribs have always been well, scary. However, they are my oldest child’s favorite food and biggest request as well as a family favorite. So it was time to put on my big girl apron and figure this out. I have to say they were delicious and pretty easy, just takes some preplanning. I will be making them again and was very pleased with the flavor of the marinade and barbecue sauce. I desperately wish(hint, hint) that I had a smoker but until then these slow roasted and then grilled ribs will be perfect.
4 lbs Pork Loin Baby Back Ribs
Orange Jalapeno Marinade
2 garlic cloves chopped
1 tsp orange zest
1/4 cup orange juice
1-2 jalapenos minced
1/2 t dijon mustard
1/4 c ponzu (citrus infused soy sauce) or soy sauce
1/4 c lemon lime soda (sprite, 7up etc…)
Mix ingredients in a small bowl. Remove silver skin from ribs if necessary and score the ribs with a sharp knife through the fat between each bone to allow the marinade to penetrate.
Place ribs into a large ziploc bag and pour in marinade. Place in refrigerator over night turning the bag occasionally.
Preheat oven to 200, remove ribs from bag and place in a large pan, cover with foil and cook 3-4 hrs, turning once.
Orange Jalapeno Barbecue Sauce
2 c ketchup
3 oz jalapeno jelly
juice of 1 orange
1 tsp orange zest
1T worcestershire sauce
1T dijon mustard
1 T apple cider vinegar
1/2 t garlic powder
1/4 t black pepper
1/2 t salt
add all ingredients to a small sauce pan stir and bring to a simmer over med heat. Make sure jelly is melted and turn to low until ready to use.
Remove ribs from over, baste with sauce and place on a preheated grill (med-high) for about 7-10 min per side or until sauce caramelizes. If you don’t have a grill, place under the broiler in the oven.