More than Just Tapas Spanish Cookbook: A History of Culinary Diversity and Togetherness by Thomas Kelly

Author:Thomas Kelly [Kelly, Thomas]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-06-30T22:00:00+00:00

Chicken Costa Brava

Tangy olives and sweet pineapple make for a great combination. Lots of complex flavors here.

Cooking Time: 40 minutes

Servings: 10

Ingredients: • 18 oz. can pineapple chunks

• 7 chicken breasts cut in bite-sized pieces

• 2 tbsp. olive oil

• 1 tsp. cumin

• 1 tsp. cinnamon

• Salt and pepper to taste

• ½ tsp. curry

• ¼ tsp. cayenne pepper

• 3 minced garlic cloves

• 1 roughly chopped onion

• 14. oz. can diced tomatoes

• 1 ½ cup quartered marinated artichokes

• 1 red bell pepper cut into thin strips

Directions:

1. Drain the pineapples and keep the juice.

2. Heat the oil in a large skillet.

3. Season the chicken pieces with cumin, cinnamon, salt, pepper, curry and cayenne pepper.

4. and brown for 5 minutes.

5. Pour in the pineapple juice, diced tomatoes and artichokes.

6. Cover the skillet and simmer for 30 minutes.

7. Add the red pepper slices and bring the liquid to a boil. 8. When the sauce has thickened, stir in the pineapples. 9. Serve over rice.

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