Wokingham Today

Guatemalan Chicken with Pineapple

- Gavin McArdell www.CurryFrenz­y.com Gavin McArdell www.CurryFrenz­y.com

THIS lively dish is made a little sweet and sour in a fruity and fresh way. The pineapple is not overpoweri­ng as the red peppers and caramelise­d onions balance this dish allowing the subtle spices to finally harmonise and bring the dish together. Serve with white rice. This dish would also work very well with king prawns.


Serves 4

800g diced chicken breast or 8 skinless thighs

1 large red pepper diced

2 large white onions thickly sliced 1 mild red chilli deseeded, deveined and chopped

1 large white onion finely diced 1 tin pineapple pieces in juice (4-500g including juice)

600ml chicken stock or light beer 8 cloves garlic crushed

2 tsp cumin powder

2 tsp freshly ground black pepper

2 tsp dried oregano

2 sprigs fresh thyme

2 bay leaves

¼ tsp ground cloves or allspice 1 tbsp sweet smoked paprika

8 tbsp light olive oil

2 tbsp chopped coriander leaves

Fry the sliced onions, red peppers and chilli in the oil over a high heat until softened and slightly charred.

Reduce the heat and simmer for a further 5 minutes.

Remove from the oil and blend in a food processor with the tinned pineapple to a rough puree.

Fry the diced onions in the oil until translucen­t then add the garlic, herbs and spices and stir fry for a couple of minutes to release the aromas.

You may need a little extra oil to prevent sticking and burning.

Add the stock or beer and the puree and stir in well. If using thighs add them now and bring up to a boil then simmer for 45 minutes until cooked through and the sauce has reduced and thickened.

If using breast allow the sauce to reduce and thicken before adding the chicken breast to poach through for the last 20 minutes.

Taste and season with salt as needed.

Discard the sprigs of thyme and serve with freshly chopped coriander leaves.

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