MI Coop Kitchen

Chicken Glop

Recipe by
Alger Delta Cooperative Electric Association  
  • 1 can (20 ounces) Dole Pineapple Slices
  • 2 whole boneless chicken breasts, split
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 large cloves garlic, pressed
  • 1 large onion, quartered
  • 1 can (8oz) stewed or whole tomatoes
  • 1 cup pitted ripe olives
  • 1 cup pimento-stuffed olives
  • 1/2 cup chili salsa
  • 2 teaspoons cornstarch
  • 1 red or green bell pepper, slivered

Directions

  1. Drain pineapple, reserve juice.
  2. Sprinkle chicken with salt.  Brown chicken in oil.  Combine spices; sprinkle over chicken.
  3. Add garlic and onion; saute.  Add reserved juice with next 4 ingredients.
  4. Cover, simmer 25 minutes.
  5. Mix cornstarch with 2 tablespoons water, Stir into pan juices with bell pepper.  Cook until sauce boils and thickens.
  6. Add Pineapple.  Heat through.  Serve with rice.  Serves 4

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