Thursday, January 26, 2012

Chicken with Pinapple Sauce/Pollo con Piña

Chicken with Pinapple Sauce/Pollo con Piña

Peru has one of the most great cuisines of the world. It is the original fusion food, having influences from almost every continent over the last 500 years and combined them with ingredients and dishes that provide a direct link to the Incas. I most say that Peru is best known for ceviche, which is marinated raw seafood dish. Peru's food is remarkable for the diversity of ingredients, from wonderful fresh fish to astounding varieties of potatoes, corn and chilies, and for preparations that encompass the world, from stir-fried beef to pasta with shrimp.
One of my favorite type of Peruvian food is Chifa which means "to eat rice" in Mandarin.  Chifa is the Peruvian term for Chinese food.  Because many Chinese ingredients are hard to find in Peru, the Chinese modified their cuisine and incorporated many Peruvian elements (mainly Spanish, native and African) into their cuisine. 
My favorite Chifa dish is Pollo con piña, I hope you guys enjoy as much as I do.

Chicken with Pinapple Sauce/Pollo con Piña

4 boneless chicken breasts, cut in medium size cubes
2 thin slices of fresh ginger
2 Tb of soy sauce
salt and pepper
2 Tb of oil
1 (8 oz) can of diced pinapple
1-2 Tb sugar
2 Tb of water
2 Ts cornstarch, for thickening
1 red pepper, cut julienne style
3 green onions, chopped lengthwise


1. Marinade chicken with salt, pepper, soy sauce and ginger.
2. Heat oil in a large pan and drop chicken in to hot oil. Fry for about 10 minutes.
3. Remove chicken from pan.
4. In the same pan, add the pinapple and juice, sugar. Bring to boil.
5. in a small bowl combine the water and the cornstarch moving it until is well combined.
6. add the thickening to the pinapple constantly moving it  until it thickens.
7 Turn fire off and add red peppers and green onions

7. Pour the sauce over the chicken, and serve over white rice.

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