| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Niger |
Toohot02 |
4 |
servings |
INGREDIENTS
| 3 |
lb |
Roasting chicken; cut into 8 pieces |
| 1 |
ts |
Coarse salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1 |
|
Ripe pineapple; peeled, cored, |
|
|
; chopped, save juices |
| 2 |
md |
Onions; thinly sliced |
| 1 |
|
Red bell pepper; seeded and chopped |
| 2 |
|
Garlic cloves; minced |
| 1 |
|
Cinnamon stick |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
White wine vinegar |
| 1/2 |
c |
Dry sherry |
| 1 |
c |
Chicken stock; optional (1 to 2) |
| 1/4 |
c |
Chopped almonds |
|
|
Hot cooked rice; for serving |
INSTRUCTIONS
Place the chicken pieces in a heavy-bottomed saucepan or casserole.
Season the chicken with salt and pepper. Top the chicken with the
pineapple chunks, pineapple juices, onions, red bell pepper, garlic,
cinnamon stick and bay leaf. In a small bowl, whisk together the
olive oil, vinegar and sherry, and pour evenly over the top of the
chicken. Add chicken stock, if needed, to cover the chicken pieces
with liquid. (If you use canned pineapple chunks, the pineapple juice
can be used instead of the chicken stock.) Cover loosely and simmer
over low heat until the chicken is tender and the sauce is reduced,
about 45 minutes. Remove the cinnamon stick and bay leaf. Transfer
the chicken, fruit and vegetables to individual plates and sprinkle
with the almonds. Serve over rice and pour the sauce over the top.
This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-1E17 broadcast
01-25-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”