For the Chicken:
1 cup IPA beer
1 cup Chicken Broth
1 tbs kosher salt, plus ¼ tsp, divided
3 lbs chicken, bone in, skin on (thighs, legs, wings)
1 tbs smoked paprika
1 tsp sweet paprika
½ tsp onion powder
¼ tsp nutmeg
1/8 tsp cayenne pepper
1 tbs olive oil
For the sauce:
2 ounces cream cheese
2 tbs sour cream
2 tbs IPA
1 roasted red pepper (from a jar is fine)
¼ tsp salt
Rice for serving
Add the beer, chicken broth and salt to a bowl, stir to combine. Add the chicken, place bowl in the refrigerator for 3 to 6 hours. Remove chicken from the brine, rinse, pat dry.
In a large bowl, mix together the smoked paprika, sweet paprika, onion powder, nutmeg, and cayenne. Add the Chicken, toss until well coated. Allow to sit at room temperature for 10 to fifteen minutes.
Heat the olive oil in a large cast iron skillet. Add the chicken, fat side down, and allow to brown, about 4 minutes. Turn chicken over and place cast iron skillet in the oven, cook at 425 for 18 to 20 minutes or until cooked through. (If you don’t own a large enough cast iron skillet to accommodate the chicken, brown chicken in batches and place on a baking sheet that has been covered with aluminum foil. Place baking sheet in the oven, cook at 425 for 18 to 20 minutes.)
While the chicken is cooking, add all of the sauce ingredients to a food processor, process until smooth.
Plate chicken on top of rice, cover with sauce prior to serving.