Tomato and Pineapple Chicken
Posted on | May 10, 2009 |
This dish is the a perfect spring supper, it is light and refreshing as well as being very filling and comforting. It is best served with warm homemade garlic bread and boiled rice.
INGREDIENTS
2 kg chicken pieces, remove fat
200g tomato puree
400g chopped tomatoes
500g canned pineapple pieces
1 onion, finely diced
Large bunch of fresh basil
3 cloves of garlic, minced
½ tablespoon olive oil
METHOD
1. Heat the olive oil over a medium heat in a large saucepan and sauté the onions and garlic for 5 minutes.
2. Add the chicken pieces, tomato puree, and tinned chopped tomatoes into the pan.
3. Stir the mixture and then cover. Cook fro 30-40 minutes.
4. Reduced the heat of the saucepan and turn the chicken over.
5. Add the pineapple pieces into the pan.
6. Transfer into an oven safe dish and bake in the oven at 160 degrees centigrade for roughly 45 minutes.
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