Chicken Costa Brava

    This dish, influenced by the cuisine of the Costa Brava region of Spain, marries salty and sweet flavours for something divine! Perfect served over rice.

    98 people made this

    Serves: 10 

    • 1 (425g) tin pineapple pieces in juice
    • 10 skinless, boneless chicken breast fillets
    • 1 tablespoon vegetable oil
    • 1 teaspoon ground cumin
    • 1 teaspoon ground cinnamon
    • 2 cloves garlic, minced
    • 1 onion, quartered
    • 1 (400g) tin plum tomatoes
    • 275g black olives
    • 8 tablespoons tomato salsa
    • 2 tablespoons cornflour
    • 2 tablespoons water
    • 1 red pepper, thinly sliced
    • salt to taste

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    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 cornflour with water; stir into pan juices. Add red pepper, and simmer until sauce boils and thickens. Stir in pineapple pieces, and heat through.

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