FABPOW stands for 'Food and Beer Pairing of the Week", as coined by Mark at Pencil & Spoon. It's a nice format, and Mark has the courage to publish his misses as well as his hits, although I've yet to be convinced enough by Rochefort 8 and spaghetti bolognese to actually try it.
I've not written much about food and beer lately, but this was such a great match that I had to. As you can tell from the previous couple of posts, a shipment of beers from Stone Brewing has landed recently, so there's quite a bit of it about (if you look for it, that is). Arrogant Bastard Ale (7.2%abv) is one of those beers that really ticks all the boxes for me - strong, full malt profile, very well hopped, but still slightly sweeter than it is bitter. In fact, here's what I said about it in "500 Beers":
"The air is filled with the bristling aroma of a million zesty, peppery hops drowning in a sea of honeyed caramel, as a wave of Demerara sugar, tropical fruit and more bitter, resinous hops crash onto your palate. What did you expect from a beer with this sort of name? Magnificently uncompromising"
If I'd stopped and thought about it, I'd have figured out that it would go well with a big, hearty tomato-based stew. As it turns out, this was a happy accident. If you can't get Arrogant Bastard, you could use, err, no, I can't think of a good substitute, sorry. But anyway, this is great one-pot comfort food for dark, wet evenings.
Chicken, Chorizo & White Bean Stew (Serves 2, with leftovers)
Finely chop a medium onion, fry in olive oil for 5 minutes
Smash and chop a clove of garlic, and add to the pan and fry for 2 minutes.
Slice about 10cm of thin chorizo into 20 slices (i.e. about 5mm each). Add to the pan and fry for 5 minutes.
Add chicken - either a couple of small diced breasts, or 4 whole or boned thighs.
Add a sprig of rosemary.
Add a tin of chopped tomatoes.
Simmer until the chicken is done.
Add a tin of drained butter beans, mix and warm through.
Serve with crusty bread and butter, and a large glass of Arrogant Bastard Ale per person.