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Chicken Costa Brava

Dans le varoma mettre les morceaux de poulet coupés.

Recipe Summary Chicken Costa Brava

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 | Cuisine Minceur Thermomix

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

½ cup salsa

2 tablespoons cornstarch

2 tablespoons water

1 red bell pepper, thinly sliced

salt to taste

Directions

Drain pineapple, reserving juice. Sprinkle with salt.

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.

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.

Info | Cuisine Minceur Thermomix

Servings: 10 Yield: 10 servings

TAG : Chicken Costa Brava

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