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CHICKEN ALOHA

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Serves: 4-8

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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.

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Ingredients

  • 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 shitake 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 :-)

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