HAWAIIAN-STYLE CHICKEN
Portions : 4 - Preparation : 15 minutes - Cooking : 25 minutes
Ingredients
- 4 Québec chicken breasts
- 90 ml (6 tablespoons) olive oil
- 1 onion, chopped
- 1 pineapple, cubed
- 2 garlic cloves, chopped
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 5 ml (1 tsp.) Sriracha sauce
- 125 ml (½ cup) chicken broth
- 90 ml (6 tbsp.) Worcestershire sauce.
- 30 ml (2 tbsp.) white wine vinegar
- 1 can coconut milk
- ¼ bunch cilantro, leaves removed
- salt and freshly ground pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot skillet, brown the chicken in 45 ml (3 tbsp.) olive oil, until browned on each side.
- Arrange the chicken breasts on a baking sheet and season with salt and pepper.
- In the same skillet, sauté the onion until lightly browned.
- Add the pineapple cubes, garlic, peppers, Sriracha sauce, stock, Worcestershire sauce and white vinegar and simmer for 5 minutes over medium heat. Check seasoning.
- Pour some of the sauce over the chicken breasts and bake for 12 minutes.
- In the meantime, add the coconut milk to the pan and reduce until the chicken is cooked.
- Divide the rice between the plates, place a chicken breast on top, add the vegetables in their sauce and sprinkle with fresh coriander.
