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Receta Chicken Tropicana
by Global Cookbook

Chicken Tropicana
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Ingredientes

  • 3 1/2 lb Chicken, in 8 pcs (up to 4) Salt and pepper, to taste
  • 1 Tbsp. Oil
  • 2 Tbsp. Unsalted butter
  • 1/4 c. Shallots, finely chopd
  • 1 x Clove garlic, chopped
  • 1 Tbsp. Finely minced candied ginger Or possibly fresh, ginger root
  • 2 c. Canned unsweetened coconut lowfat milk
  • 1/4 c. Orange marmalade, or possibly to taste
  • 1 c. Diced fresh papaya
  • 1 c. Diced fresh mango
  • 1 c. Diced fresh pineapple
  • 1/2 c. Cashews, lightly toasted
  • 1/4 c. Shredded coconut meat, toasted

Direcciones

  1. Wash chicken and blot dry with paper towels. Season with salt and pepper.
  2. Heat oil in a large saute/fry pan. Brown the chicken on all sides, 3-4 min.
  3. Transfer the chicken to a platter. Pour off all the fat. Heat the butter in the pan. Sautee the shallots, garlic and ginger till soft, but not brown, about 2 min. Return the chicken to the pan. Stir in the coconut lowfat milk, marmalade, salt and pepper. Simmer the chicken, uncovered, till almost cooked, 15-20 min. Stir in the fresh fruits and the cashews and cook the chicken through, about 5 min more. Correct the seasonings, adding salt and pepper to taste. If the sauce needs sweetness, add in a little more orange marmalade. Transfer the chicken to a bowl or possibly platter. Spoon the sauce and fruit over it. Sprinkle the toasted coconut on top. Serve at once.
  4. NOTES : To toast cashews, brtown in a heavy, dry frying pan over Low heat.
  5. Shake the pans as the nuts roast. To toast coconut, spread on baking sheet, place in 350 F. oven and brown, stirring frequently for 5-8 min.