Does the chicken match the pineapple? Combine the tasty with the useful

Who among us at least once in my life has not heard a nursery rhyme about pineapples and hazel grouses that are advised to chew the bourgeois? And if in Soviet times the pineapple for our compatriot was indeed a curiosity, but now it can be found in any self-respecting grocery store, and even in several versions. Let's leave the grouse for today alone and talk about how the meat is more popular with our brother birds with this tropical crop. Simply put, the point in this article will be how to combine chicken with pineapple and what can be cooked from them.

Conditionally, all dishes prepared from chicken and pineapple can be divided into two large groups - the second dishes and salads. The main difference is that the second dishes are served on the table with hot and garnish, and salads are more often served cold and only complement the meal, not being one of the main dishes. For example, a chicken with pineapple and potatoes, served on a hot table with rice as a side dish, is a vivid example of the first group, and a chilled chicken with pineapple and mushrooms, standing on the same table in a separate dish, most likely refers to the second group .

For the preparation of individual dishes, it is best to use canned pineapples - sometimes their rich taste complements the meat much better than the flesh of the fresh fruit. To such dishes is the chicken with pineapple and curry. To prepare it, you will need four hundred grams of chicken fillet, one hundred and fifty grams of canned pineapple, a few cloves of garlic, a pair of onions and three medium fresh tomatoes. We also need a teaspoon of ground ginger powder (or a slice of ginger root), two teaspoons of curry, red and black pepper, three to four tablespoons of soy sauce, two tablespoons of starch, some vegetable oil, parsley, and salt to taste.

First thoroughly rinse and dry the fillet, and then cut it into small pieces. With pineapples drain the liquid, dry them and, if necessary, grind the pieces a little. Onions and garlic finely chopped and mixed. Tomatoes can also be finely chopped (previously removed from them peel) or simply chopped with a blender.

Sliced fillets should be rolled in starch and fry in a heated frying pan until almost ready. We shift the chicken into a deep bowl, and into the pan, where the meat was just roasted, fry the onions with garlic, gradually adding spices and flesh of tomatoes to them. Stew for three to four minutes, letting the sauce a little thicken, and then add to it pieces of pineapple. After a couple of minutes, pour the pieces of fillet into the frying pan and fill half a cup of juice with pineapple into our dish. We keep on the small fire for another seven to ten minutes, after which we remove the frying pan from the plate and let the dish brew for ten to fifteen minutes. The chicken with pineapples is ready. You can serve it with any side dish, for example, crumbly rice.

Salad, which is based on the same chicken with pineapple, is prepared much easier. As in the above recipe, chop the chicken fillet into cubes and fry, but this time until ready. While cubes of chicken fillet cool, chop the yellow sweet pepper and a piece of cheese the same size cubes and mix with the cubes of pineapple. In this case, it will be much more profitable to look fresh pineapple, rather than its canned kinsman. Then we mix all the ingredients, filling them with sour cream or mayonnaise, as well as seasoning to taste. We put the salad for a couple of hours in the refrigerator. Before serving, you can decorate it with lettuce leaves or a neatly cut "cap" of pineapple.

Without looking at the fact that chicken to taste differs from hazel grouse, preparing the dishes described above and enjoying their exquisite taste, you can feel yourself not just bourgeois, but the real aristocrats.