fresh - Chicken Supreme, (Mayan Pollo)
Source of Recipe
from lindaB at rdj
An unusual chicken recipe and very tasty.
fresh - Chicken Supreme, (Mayan Pollo)
1, 8 ounce can crushed pineapple, drained
...and reserved
1/4 c. coffee liqueur*
1/4 c. red-wine vinegar
2 Tbsp. ketchup
1 garlic clove, crushed
2 Tbsp. brown sugar, firmly packed
2 Tbsp. soy sauce
2 chicken bouillon cubes or 2 tsp. chicken bouillon granules
2 Tbsp. apricot jam or preserves
1/4 tsp. ground ginger or 1/2 tsp. freshly grated gingerroot
1/4 tsp. red chili pepper flakes, crushed
2 Tbsp. cornstarch
1/4 c. orange juice
1/4 c. olive oil
6 skinless, boneless chicken breast halves
2 onions, sliced
1 red bell pepper, sliced
2 tomatoes, slices or 1 (28-oz.) can sliced or diced tomatoes, drained
2 carrots, cut in 1/4-inch slices
Heat oven to 350 F.
Prepare a sauce by heating the juice drained from the crushed pineapple,
coffee liqueur, red-wine vinegar, and ketchup in a medium saucepan.
Bring to a boil; stir in crushed garlic clove, brown sugar, soy sauce,
chicken bouillon, apricot jam, ginger, and pepper flakes.
In a small bowl, blend cornstarch and orange juice until smooth. Stir
into the boiling liquid and simmer for 2 minutes.
Heat olive oil in a large oven-proof skillet and brown chicken breasts;
set aside. Add onions, bell pepper, tomatoes, carrots, and the drained
crushed pineapple. Cook for 3 minutes.
Return the chicken to the pan, pour the sauce over the chicken, and bake
for 30 minutes.
Makes 6 servings.
*If you are averse to cooking with alcohol, you may substitute 1/4 cup
of strongly brewed coffee sweetened with 2 teaspoons granulated sugar.
It's really better with the coffee liqueur.
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