STOUT AND SPICY PASTA
Guinness dishes are usually pretty heavy, but this one packs an unexpected punch. Smoked chillies (chipotles) are best, but regular jalapenos will do. Serves 4-6.
3 tbsp cooking oil
68og (1.5 lbs) chicken breasts, cut into bite-sized pieces
1 medium onion, finely diced
8 garlic cloves, crushed
2 2 1/z tsp salt
1/2 tsp pepper
2 tins chopped tomatoes, drained
1 tin (15oml) tomato paste
2 tbsp sugar
1 tbsp dried oregano
1 tbsp dried thyme
2 fresh large red chillies, finely chopped
440ml can Guinness (or other dark stout)
375g pasta
Fresh parsley, chopped fine, for garnish
Cook the chicken breasts in the oil over a medium-high heat until browned and cooked all the way through. Lift them out, turn it down a bit, and cook the onions and garlic in the same pan for 2 to 3 minutes, stirring occasionally, until soft. Stir in the tomatoes, tomato paste, sugar, herbs and chillies, pour in the beer and bring to the boil. Once boiling, reduce the heat and let the sauce thicken about five minutes. Cook the pasta while this is happening and when all is ready, mix the chicken back into the sauce and serve immediately.
Taken from: Cooking with Booze
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