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| Chicken Costa Brava |
This dish, prompted by way of the cuisine of the Costa Brava region of northern Spain, marries the saltiness of olives and the candy, tropical flavors of pineapple. Serve over a mattress of rice.
Ingredients :
- 1 (20 ounce) can pineapple chunks
- 10 skinless, boneless fowl 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 flavor
Instructions :
| Prep : | Cook : 10M | Ready in : |
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Notes :
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