Chicken Stew with Guinness (Guinness Bottle Chicken Stew)
Golden-browned chicken simmered with Guinness, broth, onion, garlic, and bell pepper. Makes approximately 4 servings; total times are estimates.
This chicken stew made with Guinness is documented in the food context of Saint Vincent and the Grenadines. It combines floured, browned chicken with a sauce of beer, broth, and vegetables; it is not presented as the only version or as a dish exclusive to the country.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Flour and brown the chicken
Mix the flour with the salt and pepper. Coat the chicken pieces and heat the oil in a wide pot. Brown them for about 3 minutes on each side, in batches if needed; remove and set aside.
Ready to continue when: The chicken is browned on the outside and no dry flour remains visible.
6 min - 02
Sauté the onion and garlic
Pour off the excess oil, leaving about 2 tablespoons in the pot. Add the onion and garlic and sauté for about 4 minutes, stirring, until the onion is soft.
Ready to continue when: The onion is soft and the garlic is fragrant but not burnt.
4 min - 03
Add the beer and chicken
Pour the beer into the pot and let it simmer until its volume has reduced by about half. Return the chicken to the pot and add the broth, tomato paste, bell pepper, parsley, and chili powder.
Ready to continue when: The beer has reduced by about half and the chicken is surrounded by the mixture in the pot.
- 04
Simmer until the chicken is cooked
Cover the pot and let the stew simmer gently for about 15 minutes. Check that the chicken is thoroughly cooked before serving.
Ready to continue when: The chicken is thoroughly cooked and the sauce is gently bubbling around the pieces.
15 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.