Wednesday, 20 September 2017

Chicken Caramba

This gem of a brooch was made for me by Jenny Trevethan of the Felt Stich Dye Garden, I love it, Anne

The Tasty Chicken Cookbook, edited by Geraldine McManus, Sydney 1982

Casserole Chicken: Chicken Caramba

850g can pineapple pieces; 2 chicken stock cubes, crumbled; 1 tblsp soy sauce; 1 kg chicken pieces; 1 cup sliced spring onions or shallots; 1 red capsicum, seeded and finely sliced; 2 tblsp cornflour; 2 tblsp white rum (optional)

Drain pineapple, reserving liquid. Make liquid up to 1 ½ cups, if necessary, with water. Add stock cubes and soy sauce.

Place drained pineapple pieces and chicken into a casserole dish. Pour liquid mixture into casserole. Cover and bake in a moderate oven 180°C for 45 minutes. Remove casserole, add spring onions or shallots, capsicum and cornflour blended with a little water. Return to oven 20 minutes.

If used, pour rum over casserole just before serving. Serve with rice and a crisp tossed salad.

Serves 4

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