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“I got this recipe on a cooking segment of the local news. The recipe was created by Dean Fearing, chef at The Mansion on Turtle Creek here in Dallas. It's easy and tasty, too!”
1hr 10mins

Ingredients Nutrition

  • 14 cup vegetable oil
  • 3 lbs chicken, cut into serving pieces (about)
  • 2 cups coconut milk
  • 1 cup shiner bock beer (if you can't get Shiner Bock, any other dark beer would probably work)
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped
  • salt and pepper


  1. Heat oil in large Dutch oven or saucepan.
  2. Brown the chicken on both sides.
  3. Take the chicken out of the pan and pour off all but 2 tablespoons of the drippings.
  4. Return the chicken to the pan, add the coconut milk and beer, and bring to a boil.
  5. Reduce heat, cover the pan and simmer until the chicken is almost tender, about 30 minutes.
  6. Add the vegetables and season to taste with salt and pepper.
  7. Simmer, uncovered, until the liquid has thickened to the consistency of gravy, about 15-20 minutes more.
  8. If the liquid evaporates before then, add more beer.
  9. NOTE: I used boneless skinless chicken breasts and a 12-ounce bottle of Shiner Bock when I made this, and it turned out great.
  10. NOTE: You can also use cream of coconut instead of coconut milk (I did this by accident the first time I made it, not realizing that there was a difference!)- it still comes out tasting good, but the resulting dish is a lot sweeter than if it's made with coconut milk.

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