Guinness Braised Spicy Chicken Pot Pie
Guinness Braised Spicy Chicken Pot Pie
Makes 6 servings
Guinness Braised Chicken
1 cup chorizo sausage, removed from casing
2 tablespoons olive oil
1 large Spanish onion, diced
2 carrots, diced
2 red bell peppers, diced
3 garlic cloves, minced
2 tablespoons minced cilantro stems
1 jalapeno pepper, finely diced
1 tablespoon chili powder
1 teaspoon smoked paprika
2 teaspoons dried thyme
½ teaspoon ground cayenne
1 X can of Guinness Draught
4 free-range boneless skinless chicken breasts
1 X 14-ounce jar passata
Zest of 1 lime
½ cup heavy cream
Sea salt and freshly cracked black pepper
Guinness Cheddar Chive Scones
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
2 tablespoons pure maple syrup
¼ cup grated cold butter
1 cup aged cheddar cheese
2 tablespoons minced fresh chives
¾ cup Guinness Draught
1. Preheat an oven to 375 degrees F.
2. Heat a Dutch oven (or oven safe pot) over medium-heat, and pour in the olive oil. When hot, add the chorizo and cook, stirring every minute or so, until browned on all sides, about 5 minutes. Remove the chorizo from the pot (reserving oil in the pot) and set aside.
3. Add the onion and carrot, season with a pinch of salt, and cook until softened, about 10 minutes. Stir in the bell pepper, garlic, and cilantro, jalapeno, spices, and cook for 5 minutes. Pour in the Guinness Draught, then add the chicken breasts, passata, lime zest, season with a pinch of sea salt and cracked pepper, and bring to a simmer. When simmering, cover and cook for 25 – 30 minutes, until the chicken easily shreds with 2 forks. Remove chicken and shred.
4. Stir the shredded chicken back into the pot and pour in the cream. Simmer for 5 minutes, until thickened. Taste and adjust seasoning as necessary. Remove from heat.
5. Biscuit time. Meanwhile, combine flour, baking powder, sea salt, and butter in a medium bowl. Using your fingertips, work the butter into the flour. Add the Guinness Draught and maple syrup, and stir to combine. Fold in the cheese and chives. Working in 2 tablespoon portions, drop the biscuit dough on top of the chicken. Transfer to the preheated oven and bake for 15 – 20 minutes, until cooked through and golden brown. Serve. Delicious!
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