Breaded chicken in pineapple sauce.
Chicken in pineapple sauce
Ingredients
Two cups of Andean Traditions pineapple pulp
A spoonful of garlic paste Tradiciones Andinas
One teaspoon of ground oregano Andean Traditions
A quarter teaspoon of black pepper Andean Traditions
A quarter teaspoon of cornstarch Universal
Half a cup of aji no silao
One onion
A chicken breast
Egg
A cup of White Flower flour
A cup of bread crumbs
Three tablespoons of El Conquistador olive oil
Salt to taste
JP products in this recipe
Preparation
In a non-stick frying pan, add the El Conquistador olive oil over medium heat, when hot, add the chopped onion and the Tradiciones Andinas garlic paste and fry.
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Add the black pepper and ground oregano Andean Traditions, stir well and leave over low heat.
Add the aji no Sillao and the Andean Traditions pineapple pulp, continue stirring.
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Turn up the heat and when it boils, add the cornstarch, and without stopping stirring, let the sauce thicken.
Once ready, transfer to a food processor or blender and puree until a thick, smooth, lump-free sauce forms.
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Cut the chicken breast in half.
Stir the egg with the white flower flour and season to taste, with salt and black pepper Andean Traditions.
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Pass the chicken through this mixture and then through the breadcrumbs.
Fry the chicken over medium heat for 20 minutes on all sides.
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Serve and add the pineapple sauce.
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