Preparation time: 30 mins
Cooking time: 45 mins
Difficulty: Easy - for beginners
Dietary guidance: n
Chicken Legs & Thighs = 4 pc/s each
Onions (brunoise) = 2 med
Garlic (chopped) = 2 clove
Carrots (macedoine) = 3 med
Potatoes (macedoine) = 3 med
Green Capsicum (julienne) = 2 large
Pineapple (chunks) = 100g
Tomatoe Paste = 1 tbspn or to taste
Chicken Stock = enough to cover the chook & vegies
Pineapple Juice = 1/2 cup
Butter = 50g
Olive Oil = 50ml
Bay Leaf = 2 pc/s
Peppercorn = 3 pc/s
Thyme = pinch
Mixed herbs = 2 tbspn
Cayenne Pepper = To taste
Salt & Pepper
In a pan, place pineapples, water and sugar. Caramelize pineapples. Set aside (use as garnish)
In a pot, heat oil and butter until butter bubbles. Saute onions and garlic.
Add the chicken and brown chicken.
Add tomatoe paste coating the chicken.
Add stock, potatoes, carrots, bouquet garni & mixed herbs.
Season with sugar, cayenne, sweet paprika, and salt & pepper. Bring to the boil and simmer until chicken is cooked.
Set chicken, carrots & potatoes a side and reduce
In a pot, blanch capsicum in salted water. Refresh. Season.
Place a remakin of rice on one side of a polished plate.
Place some carrots & potatoes on the side of the rice.
Place the chicken on top of the vegies slanting over the rice.
Pour sauce on the side allowing to fill the bottom of the plate.
Decorate with 3 pieces of pineapple in a semi-circle on one side of the plate. Place juliene of capsicum in between pineapples.
Sprinkle chopped fresh parsley on top of the rice .