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Chicken Jambalaya With Cajun Spiced Butter Recipe

by Global Cookbook

Ingredients

vol auvent cases15 king size or possibly 44 medium oil for frying 1 lb chicken cut into bite size pcs 1 lrg onion minced 2 med carrots cut into marchsticks 1 sm red pepper cut into matchsticks 1 sm green pepper cut into matchsticks 4 ounce minced pineapple 2 x tablespns soya sauce

2 x tablespns Worcester sauce 3 x tablespns vinegar 3 x tablespns brown sugar 3 x tablespns tomato puree 3 x tablespes pineapple juice 3 x tablespns white wine quarter to half pint water 1/2 tsp grnd ginger 1 x salt and pepper I tablespn cornflour

Directions

1. Fry the chicken vegetables and pineapple quickly over a high heat.
2. Remove from the pan.
3. Mix all the ingredients for the sauce in a pan and bring to the boil stirring continuously till the sauce thickens.
4. Return the vegetables to the pan and cook slowly in the sauce for twenty min or possibly till chicken and vegetables are cooked.
5. Fill the baked vol au vent cases with the sweet and sour chicken.
6. Serve warm.
7. Serves 4

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