Try something different for supper tonight and serve this fruity Brazilian chicken dish with chunks of pineapple and banana served on a bed of rice.
4 chicken breast halves
1/4 cup olive oil
1 onion, cut in chunks
1 green pepper, cut in chunks
Salt and ground black pepper to taste
2 tablespoons chopped cilantro
2/3 cup chicken broth, warmed
1/2 cup dry white wine
1 (20-ounce) can pineapple chunks, drained
2 firm bananas, cut in chunks
2 salad tomatoes, cut in wedges
- Squeeze lemon juice over chicken and let sit while oil heats.
- In large Dutch oven, place olive oil and heat over medium high temperature. Add chicken, skin side down, and cook until brown, about 6 minutes. Turn chicken and reduce heat to medium. Place onion and green pepper on top of chicken; cook about 10 minutes longer.
- Place chicken on top of vegetables, sprinkle with salt, pepper and cilantro. Pour chicken broth and wine over all and simmer, uncovered, about 10 minutes.
- Add pineapple, bananas and tomatoes; heat through about 5 minutes. Serve hot with rice.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.