Jan 3rd

Chicken Costa Brave

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1 can pineapple slices or fresh chunks
2 whole chicken breasts, split
1 tablespoon vegetable oil
1 teaspoon ground cinnnamon
2 large cloves garlic, pressed.
1 large onion, quartered
1 can stewed or whole tomatoes
1 cup pitted ripe olives
1 cup pimento stuffed olives.
1/2 cup chili salsa
1 red or green bell pepper, slivered.
2 teaspoons cornstarch
2 tablespoons water
Drain pineapple, reserve juice. Sprinkle chicken with coarse salt. Brown chicken in oil. Combine above spice and sprinkle over chicken.
To the pan, add garlic and onion, saute lightly. Add to the pan the reserved pineapple juice (previously drained), along with the tomatoes, black and green olives and salsa. Cover and let simmer for 20-25 minutes.
Mix cornstarch and water, and the bell pepper into the pan juice. Cook until sauce boils and thickens. Add pineapple and heat gently through. Serve with brown or white rice.