Chicken Aloha

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

This is my absolute favorite chicken dish. Served plain or over perfectly steamed jasmine rice, it is always a pleaser in my family, and friends.

Ingredients

Serves: 4-8

4 chicken legs (cut in halves)
all-purpose flour (for browning)
1 splash of olive oil
4 cloves minced garlic
2 medium minced red onions
2 dried bay leaves
2 chicken broth cubes
2 tablespoons thai fish sauce (nam pla)
1 cup tomato sauce
1 pinch of dried thyme
1 pinch of dried oregano
1 pinch of salt
1 pinch of pepper
10 slices shiitake mushrooms
3 medium green bell peppers (cut into 8 slices)
3 medium potatoes (cut into 8 slices)
1 can pineapple chunks
1 handful chopped cilantro

Method

Chicken Aloha is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Soak dried shitake mushrooms in a cup of warm water. Drain pineapple chunks, but reserve the liquid. Heat up olive oil in heavy bottom sauce pan.

Pat dry chicken legs of any excess moisture. Season with salt and pepper, and dredge with flour. Brown on all sides in heated oil but not cooking it through. Set aside.

Drain mushrooms, reserving the water, cut them in halves. Remove excess oil in pan and saute onions and garlic until soften and just beginning to brown on the sides. Stir in dried bay leaves and then add the mushrooms.

Deglaze the pan with the soaking liquid for the mushrooms and juice of the pineapple chunks. Add browned chicken pieces and any liquid that have leaked out of the meat. Add the potatoes as well.

Stir in chicken bouillon cubes, tomato sauce, fish sauce, and a sprinkling of dried thyme and oregano leaves. Lower the temperature and simmer for 30 - 45 minutes until the chicken and potatoes are done.

Add cut green bell peppers and pineapple chunks in the last five minutes of cooking. Make a final check on the seasoning and just before taking off the heat, sprinkle with chopped coriander leaves. Yummy :-)