Caribbean Chicken

Caribbean Chicken

No Count

Serves 4

4 chicken breasts
60g onions
1/2 pint of chicken stock
2 level teaspoons cornflour (0.5)
2 pineapple rings (tinned)
1 tablespoon tom sauce(0)
2 teaspoons curry powder (I only used 1)
1 banana
Boiled rice

Brown chicken on all sides and put in a casserole dish, brown onions and add to chicken

Blend cornflour and 2 tablespoons of pineapple juice

Make stock

Add both to pan and bring to boil

Add curry powder and tom sauce and pineapple rings (I cut mine) and bring back to heat

Pour over chicken and bake for bout 1 hour

Add banana about 10mins before ready, Cut in four lengthways 

Caribbean Chicken

4 chicken breasts
60g onions
chicken stock (280ml)
2 level teaspoons cornflour
2 pineapple rings
1 tblsp tom puree (the recipe said tom sauce but you have to point that)
2tsp curry powder
i banana
rice to serve

Brown chicken, put in oven proof dish
brown onions, add to chicken
blend cornflour with 2tblesp of the pineapple juice
make stock and add to pan
add curry powder, stir
add pineapple rings, (i cut mine in 1/2)
pour over chicken, (pineapple rings on top)
bake for 50mins
slice banana lengthways and in 1/2 to make 4 bits
add to chicken
cook for another 10mins

when i posted this before i made it, was told to point it at .5

by the way serves 4

Caribbean chicken 

2 large onions, chopped
3 sticks celery chopped
3 carrots, sliced
440g mushrooms sliced
2 red pepper deseeded and sliced
6-7 chicken joints, skinned
400g tinned peaches
300g pineapple chunks
8 tbsp cornflour
2.5 tsp paprika
2.5 tsp soy sauce
2.5 tbsp worcester sauce
7 tbsp malt vinegar
900 ml boiling water
salt and freshly ground black pepper

fry onions, celery, carrot,mushrooms and pepper in frylight. Add chicken until browned all over. Drain peaches and pineapple reserving juice, and add them to the pan. To make the sauce, blend the cornflour and paprika with soy,worcester sauces, vinegar and reserved juice. Add seasoning, boiling water and pour into pan. Bring to the boil, stirring continuosly. Transfer all ingredients to the crock pot for 5-7 hours on med.

With this, it would be 10 points for the whole recipe. If you want to leave out the cornflour and fruit juices, would be NC, and I would add and extra 200mls water.

from the Hong Kong site.

CARIBBEAN CHICKEN

Serves 2

8½ points for the recipe

 

4 points per person

 

 

2 chicken breasts, boneless & skinless

1 small onion, chopped

1 green pepper, chopped

1 tbsp cornflour

100g pineapple chunks, in natural juice

1 tbsp tomato ketchup

2 tsp curry powder

300ml chicken stock

salt & pepper

1 medium banana, sliced

 

Preheat oven to Gas4/180ºC/350ºF

Spray a pan with frylight and brown the chicken gently on all sides.  Transfer to an ovenproof dish.  Lightly cook the onion and pepper in the pan and transfer to the casserole dish.  Blend the cornflour with 2 tbsp of the pineapple juice, ketchup, curry powder, stock salt and pepper.  Puor into pan, add pineapple chunks and bring to the boil stirring.  Pour over the chicken & veg.  Cover with lid and bake in oven for 1 hour or until chicken is tender.  Five minutes before end of cooking add the banana.

 

Serve with rice.