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

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, amy's creole chicken with pineapple , mushrooms and snowpeas .. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Amy's Creole Chicken with Pineapple , Mushrooms and Snowpeas . is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Amy's Creole Chicken with Pineapple , Mushrooms and Snowpeas . is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have amy's creole chicken with pineapple , mushrooms and snowpeas . using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Amy's Creole Chicken with Pineapple , Mushrooms and Snowpeas .:
  1. Take 1 kg chicken legs or chicken portions .
  2. Prepare 1 salt
  3. Get 1 cracked black pepper
  4. Get 3 tbsp lemon juice
  5. Prepare 3 spring onions
  6. Take 4 celery stalks
  7. Prepare 1 green chili
  8. Make ready 1 red chili
  9. Make ready 1 handful of snowpeas / peapods
  10. Prepare 3 large button mushrooms
  11. Make ready 1/2 a fresh pineapple or 425g can tinned pineapple pieces
  12. Take 1 plamtain or 1 unripe banana
  13. Make ready 40 grams butter
  14. Prepare 1 few drops of tabasco sauce or hot chili sauce
  15. Make ready 1 fresh coridander sprigs
  16. Prepare 150 ml chicken stock
Instructions to make 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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