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Ingredient
Pollo con Piña y Berenjena
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Chef :
Sean StrydomPollo con Piña y Berenjena
Spanish Chicken with Pineapple and Aubergine in a skillet with Rice.
Ingredient
1,5 kg
Chicken, bone in and skin on
15 ml
Kosher Salt, divided
5 ml
Black Pepper
500 g
Aubergine, cubed
20 ml
ground Cumin
10 ml
dried Oregano
10 ml
Garlic Powder
10 ml
Paprika
5 ml
Cayenne Pepper
45 ml
Olive Oil
4 cloves
Garlic, minced
30 ml
Tomato sauce
250 ml
long grain Rice
300 ml
Chicken Stock
400 ml
canned Tomatoes
1
Bay leaf
Cooking instructions
* Step 1
Season Chicken with 10 ml Salt and Pepper. Combine herbs and spices in a bowl and thoroughly rub the chicken with the mixture.
* Step 2
Season the Aubergine cubes with 5 ml Salt and toss to coat. Set aside to cure. Wipe cubes with a kitchen towel just before adding to the skillet (Step 5)
* Step 3
Heat Oil over medium-high heat in a large skillet. Cook Chicken in batches till golden brown on all sides. Set Chicken aside.
* Step 4
Add Onions and Peppers to the skillet. Once Onions are translucent add Pineapple and Garlic and fry for a minute. Add Tomato sauce and stir through.
* Step 5
Add Rice and fry for about 3 minutes, stirring constantly. Add Stock and Tomatoes. Scrape the bottom of the skillet. Add Bay leaf and cured Aubergine.
* Step 6
Bring to a boil. Add the Chicken pieces back into the skillet. Reduce heat and simmer covered till the rice is cooked and the Chicken internal temperature is atleadt 75°C. Add water if required.
* Step 7
Serve with fresh Parsley.
Note: if there is a photo you can click to enlarge it
Tag
Chicken, bone in and skin on
kosher salt, divided
Black pepper
Aubergine, cubed
ground cumin
dried oregano
Garlic Powder
Paprika
Cayenne Pepper
olive oil
onion, peeled and chopped
bell pepper, sliced
large Pineapple, diced
garlic minced
tomato sauce
long grain rice
chicken stock
Canned tomatoes
bay leaf
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