Chicken Costa Brava

This dish, influenced by the cuisine of the Costa Brava region of northern Spain, marries the saltiness of olives and the sweet, tropical flavors of pineapple. Serve over a bed of rice.

• Calories: 239 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 2 tablespoons water
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil
• salt to taste
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 (14.5 ounce) can stewed tomatoes
• 1 red bell pepper, thinly sliced
• ½ cup salsa
• 1 (20 ounce) can pineapple chunks
• 10 skinless, boneless chicken breast halves
• 1 onions, quartered
• 2 cups black olives

Recipe Instructions

Step 1

Drain pineapple, reserving juice. Sprinkle with salt.

Step 2

In a large frying pan, brown chicken in oil. Combine cumin and cinnamon, and sprinkle over chicken. Add garlic and onion; cook until onion is soft. Add reserved pineapple juice, tomatoes, olives, and salsa. Cover, and simmer 25 minutes.

Step 3

Mix cornstarch with water; stir into pan juices. Add bell pepper, and simmer until sauce boils and thickens. Stir in pineapple chunks, and heat through.