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Pineapple Chile Chicken
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    Pineapple Chile Chicken

  • 1/2 package Spinosi fettuccine
  • 1/2 c Sam's Oil-less pesto sauce (see below)
  • Pineapple Chile Chicken (see below)
  • Pineapple Chile Chicken:
  • Salt to taste
  • 1 + tsp fresh ground pepper
  • 1 1/2 tsp cumin seed, crushed
  • Pam spray oil
  • 2 tsp coriander, crushed
  • 1 tsp dry Mexican oregano
  • Calvin's Chile Powder if you have it!
  • 1 cup 1996 Lyeth Meritage wine (or any decent dry white table wine-this is a Semillon/Sauvignon blend)
  • 2 Portobello mushrooms, small stuffing size (about 3" diameter), halved 1/4" slices
  • 1/2 c fresh pineapple, bite size chunks -- (1/2 to 2/3)
  • 1 pasilla chile, cleaned and diced, roasted, skin removed
  • 2 yellow chile, cleaned and diced
  • 1 Chile manzano, cleaned and diced (Rocoto)
  • 2 jalapeños, cleaned and diced
  • 1 habenero, cleaned and diced
  • 1 chicken breast, boned, skinless, trim most of the fat, cut into 1/4" thick strips
    Sam's OIL-LESS PESTO:
  • 1/4 cup toasted pine nuts [I used 1/3 c] [Not quite oil-less, with about 1+ tsp extra virgin olive oil]
  • 3 cups basil leaves
  • 2 cups spinach leaves [2 cups cilantro]
  • 8 cloves garlic, peeled and crushed
  • 1/4 cup grated Parmesan cheese [substitute 1/3 c Pecorino Romano instead]
  • 1 teaspoon lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons mineral water -- (2 to 4)
  • Salt to taste
  • Chicken:
    Toast the coriander, and cumin in a non-stick frying pan, add the oregano a bit later, until aromatic.

    Sprinkle lightly with Calvin's chile powder if you have it. Over medium heat add the chicken strips, ground pepper, and spray lightly with Pam. Add some salt. Stir, cover and simmer until chicken is opaque. Stir occasionally. Add the chiles. Stir, add about 3/4 c wine and simmer. Add more wine so there's always some liquid. Adjust spices if necessary. Add the mushrooms to a skillet on medium heat, spray lightly with Pam and sauté until soft. Add the pineapple and cook until it starts to clear. Add the chile chicken mix, stir occasionally until hot. Cook the pasta at this time and grate some Romano.

    Pesto:
    Put nuts, basil, spinach, garlic, cheese, lemon juice and pepper in a food processor. Puree. [Add the olive oil.] Gradually add mineral water until desired consistency is achieved. Salt to taste.

    From:   Mary & Riley McIntire, uGuys@ChileGarden.com
    Posted By:   Mary & Riley McIntire, Via: Chile Head Mailing List
    Post Date:   Sun, 02 Apr 2000

    *BACK TO CHICKEN*







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