GUINNESS BRAISED SPICY CHICKEN POT PIE

• Preheat an oven to 375 degrees F.

• 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.

• 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.

• 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.

• 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!