The depth of flavour in Guinness provides the distinct bitterness in this stew’s tasty rich dark sauce. Purple aubergine and red capsicum adds colour to this lovely dish. Serve with a glass of Guinness for St Patrick’s Day to celebrate all things Irish.
500g chicken pieces
1 medium sized onion, sliced
1 clove garlic, sliced
Half aubergine cut in 4cm x 2cm dice
1 small red capsicums, deseeded and cut into 3cm pieces
1 can (440ml) Guinness
2 tablespoons olive oil
2 tablespoons tomato paste
Salt & pepper
Mashed potato and Parsley to serve
Slice onion and garlic thinly. Cut chicken in pieces and season with salt and freshly ground black pepper.
Heat olive oil in a sauce pan over medium heat. When hot, add garlic and onion and stir fry until onion is soft.
Add chicken. Cook until the surface of the meat changes colour. Add aubergine and capsicum and continue to stir fry for 1 minute.
Add tomato paste and Guinness. Mix to dissolve the tomato paste. Bring to boil. Skim top and reduce heat to low. Simmer for 20-30 minutes.
Serve with plain mashed potato, garnished with parsley.