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Posted by webmaster on Tuesday, August 13 2002
Even if you use all chicken or all seafood, the flavor blend is superb!
2 lbs. chicken breasts split
1-cup water
2 celery tops
1 onion, thinly sliced
1-1/2 teaspoons salt
2 cucumbers
1 green pepper
2 tablespoons butter or margarine
Kaanipali Sauce, see below
2 lbs. cooked large shrimp
4 to 5 cups cooked rice
Assorted condiments such as Peach Chutney, chopped peanuts, Toasted Coconut, raisins and pineapple.
Preheat oven to 350F (l75C). Place chicken breasts in a 13" x 9" baking dish.
Add water, celery tops, onion and salt. Cut wax paper to cover baking dish. Butter one side of paper. Place paper over chicken, buttered-side down. Bake 30 to 40 minutes or until chicken is tender. Remove from oven and cool. Remove skin and bones from chicken. Cut meat into bite-size pieces; set aside. May be refrigerated up to 2 days.
Peel and halve cucumbers. Remove seeds. Cut cucumbers into 2-inch long pieces. Cut pieces into thin strips. Remove seeds from green pepper. Cut into thin strips about 2 inches long. Melt butter or margarine in a small skillet. Sauté cucumber and green pepper until slightly wilted but still crisp. Vegetable mixture may be refrigerated up to 2 days. Prepare Kaanipali Sauce.
Before serving, place chicken, shrimp, cucumber and green pepper together in a large saucepan. Gently stir in sauce. Cover and heat. Serve with rice and assorted condiments.
Makes 8 to 10 servings.
Kaanipali Sauce:
2 tablespoons butter or margarine
1 medium onion, chopped
1 garlic clove, crushed
2 medium green apples, peeled, cored and coarsely chopped
2 medium tomatoes, peeled and chopped
2 tablespoons all-purpose flour
1/2-teaspoon thyme
Scant 1/2 teaspoon cinnamon
1 to 2 tablespoons curry powder
2 teaspoons salt
1-cup chicken broth
1/2 cup whipping cream
1/3 cup dry white wine
In a medium saucepan, melt butter or margarine. Sautéed onion, garlic, apple and tomato until soft. Stir in flour. Stir over low heat 2 minutes. Add thyme, cinnamon, curry powder, salt, broth, cream and wine. Simmer 5 minutes. May be refrigerated up to 2 days.
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