Creole Chicken with Pineapple

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Creole Chicken with Pineapple

Rating: Recipe rating
3.06 out of 2003 votes

Course: Main course

Recipe Ingredients

1.5 kg chicken
salt and black pepper
3 tbsp lemon juice
3 spring onions
4 celery stalks
2 green chillies
1/2 pineapple
1 banana
40g butter
a few drops of Tabasco
fresh coriander sprigs
150ml chicken stock

Recipe Instructions

- Cut the chicken into 12 pieces, then season well with salt, black pepper and 2 tablespoons of the lemon juice.
- Trim the spring onions and chip. Trim the celery and cut into slices, reserving some of the leaves. Cut the chillies in half, remove the seeds and white pith and dice. Peel the pineapple, remove thecore and cut into bite-size pieces. Chip the banana and mash to a puree with the rest of the lemon juice.
- Melt the butter in a large pan. Add the chicken and fry for 10 minures or until golden. Remove from the pan. Add the prepared vegetables and pineapple to the pan and fru for 3 minutes until softened and browned. Add the banana puree and return the chicken to the pan, season with salt, pepper and Tabasco.
- Separate the coriander leaves from the stems. Put some leaves aside for carnishing, finely chop the rest and add to the pan, together with the chicken stock. Bring to the boil, cover then simmer for 30 minutes or until tender. Serve garnished with the reserved celerat leaves and the coriander.

Entered by: Chris Entered: 31/10/2008