Pineapple and Chipotle Pepper Mexican Chicken Casserole
2007/01/08 | Micheal Bonacini
Ingredients
3 boneless, skinless chicken breasts
3/4 cup of ripe pineapple, diced
1 large Spanish onion, peeled & thinly sliced
2 cloves of garlic, minced
4 tbsp vegetable oil
1/2 tsp of ground cumin
2 cups of canned plum tomatoes
1/2 cup pinto beans
1 cup of medium spiced salsa
1 tbsp chipotle Tabasco (more if required)
juice of 1/2 a lime
1 tbsp of chopped fresh coriander
salt & pepper
Method
In a Dutch oven, over medium high heat, add a splash of vegetable oil and gently fry the chicken breasts that have been cut into finger sized strips
Add the garlic, cumin, Spanish onion and continue to sauté 4 to 5 minutes
Add the pineapple, canned tomatoes, salsa, pinto beans and chipotle, stirring gently till a gentle simmer is reached
Simmer gently for 25 to 35 minutes, stirring from time to time, seasoning with salt & pepper
Once the chicken is cooked, remove from casserole; continue to simmer the sauce for 15 to 20 minutes longer to thicken slightly
Add lime juice and coriander
Return the chicken to the pot, reheat and serve
To Serve
A great way to present and serve this casual chicken dish is to place 2 or 3 crisp tortillas on a serving plate and spoon a serving of the chicken casserole over the top. Sprinkle with grated Monterey Jack cheese, diced ripe avocado, fresh chopped coriander and a dollop of sour cream. You can also garnish with a half lime and some lime pineapple salsa.
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