Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1/2 fresh pineapple, peeled and diced
- 1 habanero pepper, seeded and minced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- A large cast-iron skillet or a disco
Step-by-step instructions:
1. Heat the cast-iron skillet or disco over medium-high heat. Add the olive oil and let it heat up.
2. Add the chicken strips to the skillet and cook until browned on both sides, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the sliced onion, red bell pepper, and minced garlic. Cook until the vegetables are soft and fragrant, about 5 minutes.
4. Add the diced pineapple and minced habanero pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
5. Add the cooked chicken back to the skillet and stir to combine with the vegetables and pineapple.
6. Sprinkle the cumin and smoked paprika over the chicken and vegetables. Season with salt and pepper to taste.
7. Cook for another 5-7 minutes, until the chicken is fully cooked and the flavors have melded together.
8. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Protein: 25g
Carbohydrates: 15g
Fiber: 3g
Sugar: 9g
Sodium: 200mg
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Pineapple can be substituted with mango or papaya.
- Habanero pepper can be substituted with jalapeno or serrano pepper.
Variations:
- Add sliced mushrooms to the skillet for an extra umami flavor.
- Use different spices such as chili powder or coriander for a different flavor profile.
- Add a splash of lime juice for a tangy twist.
Tips and tricks:
- Make sure to slice the chicken into thin strips for even cooking.
- Use a sharp knife to peel and dice the pineapple.
- Wear gloves when handling the habanero pepper to avoid irritation.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Pollo al Disco with Pineapple and Habanero in the cast-iron skillet or disco for a rustic presentation.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or quinoa for a complete meal.
- Pair with a crisp green salad for a lighter option.
Suggested side dishes:
- Black beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the skillet or disco is too hot, the chicken may burn. Adjust the heat as needed.
- If the chicken is not fully cooked, continue cooking until the internal temperature reaches 165°F.
Food safety advice:
- Wash hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked.
Food history:
Pollo al Disco is a traditional Argentinean dish that is typically cooked on a large, flat disc-shaped skillet called a disco.
Flavor profiles:
Savory, sweet, and spicy
Serving suggestions:
Serve hot with a side of rice or quinoa and a crisp green salad.
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Region: Peruvian