Serve my tipsy chicken on a wide platter or on individual plates, preferably with a lip to contain the sauce. Sprinkle cilantro on top, add slices of avocado on the side, and serve with a cold amber ale.

Ingredients:

* 2 Tbs. canola oil
* 2-3 lbs. chicken thighs and breasts
* 1 white onion, thinly sliced
* 3 garlic cloves, chopped
* 4 plum tomatoes, diced
* 1 C. beer (Dos Equis XX or an amber ale)
* 2 sprigs oregano, chopped
* 2-3 pickled jalapeno chilies, sliced
* 2 Tbs. vinegar from chilies
* 1/2 tsp. sea salt and ground pepper
* 3 Tbs. minced cilantro
* 1 firm but ripe avocado, peeled and sliced

Directions:

Warm the oil in a large skillet and saute the chicken pieces for about 20 minutes. Remove the chicken and add the onion to the hot oil and cook until brown. Add the garlic and tomatoes and cook for 10 minutes, stirring occasionally. Return the chicken to the pan, lower the heat and add the beer, oregano, jalapenos, vinegar, salt and pepper. Stir once and cover. Simmer for 20-30 minutes, until the chicken is cooked completely.