A tasty hotpot made with chicken, bacon, carrot and pineapple.
Ingredients
- 1kg chicken tenderloins chopped
- 2 tbs plain flour
- 1 pinch salt and pepper
- 5 97% fat-free bacon rashers
- 3 tbs butter
- 3 tbs canola oil
- 2 carrot cut into matchsticks large
- 2 onion chopped
- 2 tbs plain flour
- 450g canned pineapple chopped reserve liquid
- 1.5L Massel* Chicken Style Liquid Stock
- 2 tbs parsley
*Massel is recommended by Australia's Best Recipes
Method
-
Step 1Toss chicken in seasoned flour. Cut each bacon rasher into 3 pieces and roll up securing with toothpick.
-
Step 2Heat some butter and oil in frypan and lightly brown chicken in batches. Drain on absorbent paper and place in a casserole dish. Pour off all but 2 tablespoons fat, reserve for use later.
-
Step 3Add carrots, bacon and onion to same frypan and fry over moderate heat until onions are slightly softened. Spoon mixture over chicken.
-
Step 4Add 2 tablespoons reserved fat to pan, stir in flour and cook constantly for one minute.
-
Step 5Remove from heat and gradually add pineapple juice and pieces, chicken stock. Stir until smooth. Season with salt and pepper.
-
Step 6Return to stove and stir until sauce boils and thickens. Pour over chicken.
-
Step 7Bake in moderate oven for 30-40 minutes or until chicken is tender. Remove from oven and sprinkle with parsley to serve.
Recipe Notes
To save time bacon can be coarsely chopped instead of rolled and carrot sliced. The method above is mainly for presentation. Nice served with white rice sprinkled with additional parsley.
This recipe was photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (16)
JOIN THE CONVERSATION
Log in Register