January 14, 2018
PINEAPPLE CHICKEN
Between you and I, this dish could be named “Thank God, I know what I am going to cook tonight!!!”, especially when the children are terribly hunnnnnnnngry after a long day at school! Easy, balanced and delicious, this recipe has everything for itself. Weeks ago, I had some leftovers when my daughter’s best friend stayed for supper with us. I reheated one plate for her and she though that it came from a Chinese takeaway!!! It says it all!!! ;)
Wine pairing : Beaujolais (White) from Beaujolais.
400 g chicken breast diced
5 tbsp corn flour
1 pepper chopped
1 pineapple tin + the juice
2 tbsp tomato paste
3 tbsp soy sauce
2 cm grated fresh ginger
Olive oil for the pan
350 g basmati rice
Cover the chicken with corn flour.
In a pan, cook the chicken with a little bit of olive oil.
Add the pepper, ginger, tomato and soy sauce. Cook for 5 minutes.
Meanwhile, bring water to the boil for the rice. Cook the rice.
In the pan, add the pineapple with the juice and combine well.
Cover and simmer for a further 15 minutes.
Serve with the rice.
Poulet aux ananas
Pour 4 personnes
400 g de blancs de poulet
5 cas de maïzena
1 poivron coupé en morceaux
1 boite d’ananas en sirop + le jus
2 cas de concentré de tomates
3 cas de sauce soja
2 cm de gingembre frais râpé
Huile d’olive pour la poêle
350 g de riz basmati
Recouvrez le poulet de maïzena.
Dans une poêle, faites revenir le poulet dans un petit peu d’huile d’olive.
Ajoutez le poivron, gingembre, tomate et sauce soja. Cuisez 5 minutes.
Pendant ce temps, faites bouillir de l’eau dans une grande casserole pour le riz et cuisez-le.
Rajoutez ensuite dans la poêle, l’ananas avec son jus et mélangez bien le tout.
Couvrez et laissez mijoter 15 minutes.
Servez le poulet avec le riz.
Servez le poulet avec le riz.
