Chicken Tropicale Recipe
Here's a slow cooker recipe perfect for this time of year. Assemble it ahead of time and the house will smell so breezy-island fabulous you'll want to invite friends over to party. The word festive comes to mind.
Ingredients:
A dab of olive oil, as needed
4 split happy free-range organic chicken breasts
Sea salt and ground pepper, to taste
1 Bermuda red onion, chopped
5 cloves of garlic, chopped
2 zucchini squash, cut into half moons
1 large red pepper, cored, cut into chunks
1 15-oz can pineapple chunks
with juice2 cups organic chicken broth
1 teaspoon cumin
1-2 teaspoons curry- mild or hot, to taste* (I used red curry)
1-2 teaspoons paprika (I'd love to try smoked paprika)
Crushed red pepper flakes, to taste
2 teaspoons organic brown sugar
, or raw organic agave nectar
Later:
1 14-oz can coconut milk
1/2 cup sliced black olives
Juice from 1 large, or two small, limes
To serve:
2 1/2 to 3 cups cooked brown rice
Silvered almonds, if desired
Instructions:
Drizzle a touch of olive oil in the bottom of the slow cooker
.
.
Rinse chicken breasts in cold water and pat dry. Place in the bottom of the slow cooker. Season with sea salt and ground pepper. Add the onion, garlic, red pepper, and pineapple chunks with juice.
Add the broth, spices, and brown sugar or agave.
Cover and cook on low or high- your choice- according to your slow cooker's instructions for cooking chicken and vegetables.
A half an hour before serving, add the coconut milk, sliced olives, and lime juice; stir a bit.
Cover and heat through for 20 to 30 minutes.
Serve- with all the broth- over hot cooked brown rice.
I served this with Pomegranate Glazed Green Beans & Portobellos. Tasty.
Serves 4.
Karina's Notes:
- Serve topped with fresh chopped cilantro, if you like.
- Serve with slices of avocado.
- Season this dish according to your own taste buds. I like to heat things up, so I use lots of spice.
Read more: http://glutenfreegoddess.blogspot.com/2007/12/chicken-tropicale.html#ixzz1xyP3akCH
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