How to Cook Yummy Amys Creole Chicken with Pineapple Mushrooms and Snowpeas

Without fail making ultimate Amy's Creole Chicken with Pineapple , Mushrooms and Snowpeas . easy, delicious, practical.

Good Evening every body, at this time you get present recipe Amy's Creole Chicken with Pineapple , Mushrooms and Snowpeas . with 16 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 9 stages of easy cooking Amy's Creole Chicken with Pineapple , Mushrooms and Snowpeas ..

Ingredients for Amy's Creole Chicken with Pineapple , Mushrooms and Snowpeas .

1. Prepare 1 kg : chicken legs or chicken portions ..

2. Needed 1 : salt.

3. Needed 1 : cracked black pepper.

4. Prepare 3 tbsp : lemon juice.

5. Prepare 3 : spring onions.

6. Needed 4 : celery stalks.

7. Prepare 1 : green chili.

8. Prepare 1 : red chili.

9. Needed 1 : handful of snowpeas / peapods.

10. Prepare 3 large : button mushrooms.

11. Needed 1/2 : a fresh pineapple or 425g can tinned pineapple pieces.

12. Prepare 1 : plamtain or 1 unripe banana.

13. Needed 40 grams : butter.

14. Needed 1 : few drops of tabasco sauce or hot chili sauce.

15. Needed 1 : fresh coridander sprigs.

16. Needed 150 ml : chicken stock.

If all ingredients Amy's Creole Chicken with Pineapple , Mushrooms and Snowpeas . it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Amy's Creole Chicken with Pineapple , Mushrooms and Snowpeas .

1. Season chicken well with salt and cracked black pepper and 2 tablespoons of the lemon juice and mix to coat all ..

2. Trim the spring onions and chop them into small pieces , trim the celery and but into small slices , reserving some of the celery lectures Garnishing , cut the chilies in half and remove the seeds and white pith and cut into small thin strips , remove mushroom stalks and thinly slice , cut top and tail ends of the snowpeas ..

3. peel the pineapple and remove the core then cut pineapple flesh into bite size pieces or if using tinned pineapple make sure it is well drained of any juices and ensure the flesh is of bite size pieces ..

4. Chop up the banana and mash it into a puree with the remaining tablespoon of lemon juice ..

5. Melt the butter in a large pan and add the chicken pieces and fry them on medium heat for about 10 minutes or until golden then remove chicken from the pan and set aside till needed ..

6. Add the prepared vegetables and the pineapple to the pan and fry for about 3 minutes until softened and browned a little . Now add the banana puree and return the chicken to the pan , mix to combine all , season with salt and cracked black pepper and a few drops of Tabasco sauce and mix to combine ..

7. Separate the coriander leaves from the stems and put some of the leaves aside for garnishing and chop the rest of the coriander leaves and add them to the pan together with the chicken stock , mix well to combine and bring to the boil , cover and turn heat down to simmer and simmer for 30 minutes or until the chicken is tender ..

8. Serve hot garnished with the reserved celery and coriander leaves . enjoy . :-) ..

9. NOTE : you can either use fresh or well drained tinned pineapple . Also if plantain is unavailable use a large not fully ripe banana for the right consistency as plantains are larger and have a firm starchy flesh ..

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