Caribbean Chicken with Pineapple
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 pieces chicken (175 g per)
- 1 large red pepper, deseeded, cored, chopped
- 1 teaspoon curry powder
- 250 ml chicken stock
- salt and pepper
- 4 pineapple rings, fresh or canned
- 1 banana
- 1 orange, sliced, peeled
directions
- Put the chicken portions in a casserole dish with the chopped pepper and curry powder.
- Pour over the stock and add salt and pepper.
- Cover and cook in a preheated hot oven at 220 C / 425 F / Gas 7 for 50 minutes.
- Chop the pineapple rings and banana and add to the casserole. Cook for a 10 minutes or until the chicken is tender.
- Garnish the casserole with the orange slices.
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Reviews
-
Hubby doesn't like bananas, so I left half a banana in one piece, and dug it out prior to serving and kept it to myself. I think it's the banana that makes this dish. I made this in my slow cooker, and started by cooking the chicken, and peppers along with a chopped onion for a couple of hours before adding the stock. A half hour before serving, I added the fruit. I also thickened the liquid. I give this recipe 5 stars, but hubby only gave the banana-less version a 3.