Thursday, June 10, 2010

Spinach Salad with Chicken and Pineapple


5 chicken leg/thigh pieces, scored

salt and pepper TT

2 T oil

1 lb chorizo

1 pineapple, diced

2 bunches spinach, washed and chopped

¼ C white wine vinegar

½ C olive oil

salt and pepper TT


Preheat oven to 375 degrees.

Preheat a large sauté pan over high heat. Season the chicken. Add 2 T oil to hot pan. Add chicken and brown well. Add chorizo, break up and brown.

Transfer to a braising pan. Cover and cook for 45 minutes.

Meanwhile, combine pineapple and spinach.

Wisk together vinegar, oil, salt and pepper.

When chicken is done, remove the meat from the bone with a fork and put over spinach and pineapple.

Drizzle with dressing and serve.

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