Chicken with pineapple
4 servings
120 minutes
Chicken with pineapple is a bright and aromatic dish of Chinese cuisine that combines tender chicken fillet with the sweet-sour notes of pineapple and exotic spices. This combination arose from Chinese culinary traditions that often use a balance of flavors: sweet, sour, salty, and spicy. The sauce becomes silky and rich thanks to cream and sherry, while vegetables add freshness and lightness. Served with fragrant rice cooked in chicken broth, this dish is hearty and harmonious, suitable for festive tables and Eastern-style dinners, offering gourmets the pleasure of a play of flavors and textures.
1
Prepare 0.5 liters of chicken broth: take chicken breast fillet, half a large onion, a quarter of a large carrot, half a celery stalk, half a bay leaf, and a sprig of parsley. Pour in 750 ml of water and boil, skimming off the foam until the liquid reduces by one third. Then strain it. Remove the chicken.
- Chicken breast fillet: 4 pieces
- Onion: 2.5 heads
- Carrot: 0.3 piece
- Celery stalk: 0.5 stem
- Bay leaf: 0.5 piece
- Parsley: 1 stem
- Water: 750 ml
- Water: 750 ml
2
Whip the butter with curry, chili pepper, and black ground pepper.
- Olive oil: 4 tablespoons
- Curry powder: 2 teaspoons
- Chili powder: pinch
- Ground black pepper: to taste
3
Coat the fillet pieces with the mixture and lightly fry.
- Chicken breast fillet: 4 pieces
4
Boil rice in chicken broth.
- Rice: 200 g
5
Chop the onion and sauté.
- Onion: 2.5 heads
6
Chop the apple and pepper, add to the onion and stew.
- Apple: 1 piece
- Bell pepper: 2 pieces
7
Cut the pineapple, add it with cream and sherry to the vegetables, and season with pepper.
- Pineapple: 1 piece
- Single cream 10% fat: 100 ml
- Sherry: 2 tablespoons
- Ground black pepper: to taste
8
Place the chicken on top.
- Chicken breast fillet: 4 pieces
9
Serve with rice.
- Rice: 200 g