6 T. olive oil, divided

2 medium yellow onions, julienned

2 Anaheim chiles, cleaned and julienned

6 boneless, skinless chicken thighs

3/4 C. minced garlic, divided

8 ounces beer

8 ounces chicken stock

2 T. all-purpose flour

Salt and freshly ground black pepper

1 tsp. dried oregano

1 tsp. paprika

1/2 tsp. chili powder

1/2 C. red wine vinegar

3 T. green onions, sliced

 

In large saute pan over medium heat add 2 T. oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 C. garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth. In medium saute pan heat another 2 T. olive oil and lightly caramelize remaining 1/2 C. garlic. When done, remove from heat, and let cool. In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste. Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 T. of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides. Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes. Garnish with green onions.