Guinness Bottle Chicken Stew is a traditional Saint Vincent and the Grenadines recipe for a classic stew of chicken cooked in a Guinness base with bel peppers, onions, garlic, tomato puree and a habanero chilli. The full recipe is presented here and I hope you enjoy this classic Saint Vincent and the Grenadines version of: Guinness Bottle Chicken Stew.
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Here's an interesting chicken and Guinness stew from St Vincent.
Ingredients:
1kg chicken breast (or thigh meat), cut into bite-sized pieces
60ml vegetable oil
30g flour
1 tsp salt
1 tsp freshly-ground black pepper
440ml bottle (or tin) of Guinness Stout
250ml chicken stock
1 onion, diced
2 garlic cloves, finely chopped
1 bell pepper, seeded and sliced
1 tbsp tomato purée
1 tsp fresh parsley, chopped
1/2 habanero chilli, finely chopped (or to taste)
Method:
Combine flour, salt and pepper on a plate or in a paper bag. Add the cubed chicken and toss to coat in the seasoned flour.
Place a large pan over medium heat. Once hot add the oil and use to fry the chicken pieces until nicely browned on all sides.
Remove the chicken with a slotted spoon and set aside. Pour off half the remaining oil, put the pan back on the heat then add the onion and garlic and fry for 4 minutes.
Pour in the Guinness, gently bring to a boil then continue boiling until the level of liquid has reduced by half. A this point return the chicken to the pan. Now pour in the stock, stir in the tomato purée then add the bell pepper, parsley and chilli.
Bring to a simmer, cover and cook for 15 minutes until the gravy has reduced and thickened.
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