Tropical chicken cutlets with pineapple
Votes: 4
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 517, total fat 21 G., saturated fats G., proteins 29 G., carbohydrates 56 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 517, total fat 21 G., saturated fats G., proteins 29 G., carbohydrates 56 G., fiber G., cholesterol mg, sodium mg, sugar G.
Tropical chicken cutlets with pineapple - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g of minced chicken
- 2 small jalapeno peppers (green and red), seeded and chopped
- 2 cloves garlic, chopped
- 1/2 tsp ground allspice
- Coarse salt and freshly ground pepper
- 2.5 tbsp. vegetable oil
- 1 small red onion, finely chopped
- 1/4 teaspoon turmeric
- 1 cup long grain rice
- 1 cup frozen peas, defrosted
- 1.5 cups diced pineapple
- 1/4 cup chopped fresh cilantro
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Recipes with similar ingredients: minced chicken, jalapeno pepper, garlic, allspice, red onion, turmeric, long-grain rice, peas, Pineapple, cilantro
Cooking the dish according to the recipe:
- In a large bowl, combine the ground chicken, half the green jalapeño, half the garlic, allspice, 1/4 teaspoon salt, and black pepper to taste. Mix the ground chicken with your hands and form into four 1.5 cm thick oval patties. Place the patties on a serving platter, cover, and refrigerate until ready to use.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Add half the red onion, the remaining green jalapeño, garlic, and turmeric and cook for 1 minute. Add the rice, 1/4 teaspoon salt, and 2 cups water. Bring to a boil, stir, and reduce to medium-low heat; cover and simmer until the rice is tender, about 15 minutes. Add the peas, but do not stir, cover, and let them steam.
- Heat 1 tablespoon vegetable oil in a shallow nonstick skillet over medium-high heat. Add the patties and cook for 4 minutes per side, until firm.
- Combine pineapple, cilantro, red jalapeño, remaining red onion, and 1/2 tablespoon vegetable oil in a bowl. Season with salt to taste.
- Mix the rice and peas and season with salt and pepper. Serve with chicken cutlets and pineapple salsa.
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