
Chicken Costa Brava
Ingredients
- 1 (20 ounces) can pineapple chunks
- 10 chicken skinless, boneless breast halves
- 1 tbsp vegetable oil
- 1 tbsp ground cumin
- 1 tbsp ground cinnamon
- 2 cloves garlic minced
- 1 onion quartered
- 1 (14.5 ounces) can stewed tomatoes
- 2 cups black olives
- 1/2 cup of salsa
- 2 tbsp cornstarch
- 2 tbsp water
- 1 red bell pepper thinly sliced
- salt to taste
Notes
Drain the pineapple and reserving juice. Sprinkle with salt.
In a full frying pan, brown chicken in oil. Mix cumin and cinnamon, and sprinkle over chicken. Combine garlic and onion; cook until onion is soft. Append reserved tomatoes, olives, pineapple juice, and salsa. Cover, and simmer it 25 minutes.
Mix the cornstarch with water; mix into pan juices. Add bell pepper, and simmer until sauce boils and thickens. Stir in pineapple chunks, and heat through.
Nutrition Facts (Per Serving): Calories 261, Carbohydrates 19g, Protein 31g, Fat 3g
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