Pollo con Piña y Berenjena

Name: Pollo con Piña y Berenjena
Cuisine: South African
Ingredients: 1,5 kg Chicken, bone in and skin on; 15 ml Kosher Salt, divided; 5 ml Black Pepper; 500 g Aubergine, cubed; 20 ml ground Cumin; 10 ml dried Oregano; 10 ml Garlic Powder; 10 ml Paprika; 5 ml Cayenne Pepper; 45 ml Olive Oil; 1 Onion, peeled and chopped; 1 Bell Pepper, sliced; 1 large Pineapple, diced; 4 cloves Garlic, minced; 30 ml Tomato sauce; 250 ml long grain Rice; 300 ml Chicken Stock; 400 ml canned Tomatoes; 1 Bay leaf; Freshly chopped Parsley, for garnish

Sean Strydom @Sean_Strydom

Port Elizabeth

Spanish Chicken with Pineapple and Aubergine in a skillet with Rice.

Sean Strydom @Sean_Strydom

Port Elizabeth

Spanish Chicken with Pineapple and Aubergine in a skillet with Rice.

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Ingredients

1,5 kgChicken, bone in and skin on
15 mlKosher Salt, divided
5 mlBlack Pepper
500 gAubergine, cubed
20 mlground Cumin
10 mldried Oregano
10 mlGarlic Powder
10 mlPaprika
5 mlCayenne Pepper
45 mlOlive Oil
1Onion, peeled and chopped
How to dice an onion with no tears
1Bell Pepper, sliced
1large Pineapple, diced
4 clovesGarlic, minced
30 mlTomato sauce
250 mllong grain Rice
300 mlChicken Stock
400 mlcanned Tomatoes
1Bay leaf
Freshly chopped Parsley, for garnish

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Steps

1

Season Chicken with 10 ml Salt and Pepper. Combine herbs and spices in a bowl and thoroughly rub the chicken with the mixture.
2

Season the Aubergine cubes with 5 ml Salt and toss to coat. Set aside to cure. Wipe cubes with a kitchen towel just before adding to the skillet (Step 5)
3

Heat Oil over medium-high heat in a large skillet. Cook Chicken in batches till golden brown on all sides. Set Chicken aside.
4

Add Onions and Peppers to the skillet. Once Onions are translucent add Pineapple and Garlic and fry for a minute. Add Tomato sauce and stir through.
5

Add Rice and fry for about 3 minutes, stirring constantly. Add Stock and Tomatoes. Scrape the bottom of the skillet. Add Bay leaf and cured Aubergine.
6

Bring to a boil. Add the Chicken pieces back into the skillet. Reduce heat and simmer covered till the rice is cooked and the Chicken internal temperature is atleadt 75°C. Add water if required.
7

Serve with fresh Parsley.