Chicken costa brava recipe


Tangy olives and sweet pineapple make for a great combination. Lots of complex flavors here.

  • Yield: 10 Servings
  • Cooking Time: 40 Minutes


  • 18 oz can pineapple chunks
  • 7 chicken breasts cut in bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp cinnamon
  • Salt and pepper to taste
  • ½ tsp curry
  • ¼ tsp cayenne pepper
  • 3 minced garlic cloves
  • 1 roughly chopped onion
  • 14 oz can diced tomatoes
  • 1½ cup quartered marinated artichokes
  • 1 red bell pepper cut into thin strips
How to Make It
  1. Drain the pineapples and keep the juice.
  2. Heat the oil in a large skillet.
  3. Season the chicken pieces with cumin, cinnamon, salt, pepper, curry and cayenne pepper.
  4. and brown for 5 minutes. Pour in the pineapple juice, diced tomatoes and artichokes.
  5. Cover the skillet and simmer for 30 minutes.
  6. Add the red pepper slices and bring the liquid to a boil. When the sauce has thickened, stir in the pineapples. Serve over rice.

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