Imbued with dandelion hue, splashed with sweet, soaked with sour, this dish is chili to the bone. Far from content with keeping up with the Joneses, this recipe curtseys, compliments the Joneses on their impeccable taste, and wonders off quietly. No doubt in pursuit of an entirely different drummer.
1T olive oil
1 lb boneless skinless chicken breast, cubed
1 C white onion, chopped
2 C green pepper, chopped
1 fresh jalapeno, chopped finely
½ C black olives, sliced
1 T chili powder
1 t coriander
½ t garlic powder
1 can chunk pineapple
¼ C cider vinegar
3 T fish sauce
1) In a pot cook chicken, onion, green pepper, and jalapeno in olive oil.
2) Fry until the chicken is cooked through.
3) Add olives, chili powder, coriander, and garlic powder.
4) Simmer over medium heat for 15 minutes.
5) Open can of pineapple and drain juice into a mixing bowl.
6) To the mixing bowl containing pineapple juice, add vinegar, fish sauce and raw egg.
7) Mix the contents of the bowl with a whisk.
8) Pour the contents of the bowl into the pot containing chili.
9) Simmer on medium heat for 10 minutes.
10) Add pineapple chunks and heat an additional 2 minutes.
11) Serve over rice.
As to which drummer this chili ultimately fell in step with is subject mass speculation. It was not cloyingly sweet, nor puckeringly sour, nor was it ass-burning hot. Enigmatic, indeed. While the precise identity of the minstrel remains dubious, the tunefulness of the rhythm left no doubt. This dish harmonized well with the Involuntary Taste Panel. Pleasing yet independent, complex yet affable. Certainly there was much to like here.
Thank you for the muse, food4yourmood.