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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This dish, influenced by the cuisine of the Costa Brava region of northern Spain, marries the saltiness of olives and the sweet, tropical flavors of pineapple. Serve over a bed of rice. Ingredients:
1 (20 ounce) can pineapple chunks |
10 skinless, boneless chicken breast halves |
1 tablespoon vegetable oil |
1 teaspoon ground cumin |
1 teaspoon ground cinnamon |
2 cloves garlic, minced |
1 onions, quartered |
1 (14.5 ounce) can stewed tomatoes |
2 cups black olives |
1/2 cup salsa |
2 tablespoons cornstarch |
2 tablespoons water |
1 red bell pepper, thinly sliced |
salt to taste |
Directions:
1. Drain pineapple, reserving juice. Sprinkle with salt.
2. In a large frying pan, brown chicken in oil. Combine cumin and cinnamon, and sprinkle over chicken. Add garlic and onion; cook until onion is soft. Add reserved pineapple juice, tomatoes, olives, and salsa. Cover, and simmer 25 minutes.
3. Mix cornstarch with water; stir into pan juices. Add bell pepper, and simmer until sauce boils and thickens. Stir in pineapple chunks, and heat through.
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