Chef’s tip
“The stew should be juicy so that it helps you salivate. If you do not have time to sautè the tomatoes and onions, it can be made without tomato, just onion, pineapple juice and water“
| 4 chicken thighs | |
| 2 onions | |
| 2 ripe tomatoes | |
| ½ pineapple | |
| Virgin olive oil | |
| 1 cinnamon stick | |
| 1 sprig of thyme | |
| Parsley | |
| Salt |
Pineapple, an ideal acidic food in case of taste alteration
| 1. | Cut the thighs into pieces. Season and brown them in a frying pan with a dash of oil. Set aside. |
| 2. | Peel the pineapple and crush half of it. Strain. |
| 3. | Cut the other half into large pieces and brown in the frying pan where we fried the chicken. Set aside. |
| 4. | Peel the onion and cut into julienne. Grate the tomato |
| 5. | In the same frying pan, brown the onion over low heat. Once cooked, add the tomato and let it fry slowly. Add a pinch of salt. |
| 6. | Add the cinnamon and thyme. Mix together. |
| 7. | Add the chicken, the pineapple chunks and soak it in the pineapple juice. |
| 8. | Let it boil slowly for about 10 minutes. Add a little water to help cook the chicken and the result is a juicy stew. |
| 9. | Add salt and serve with chopped parsley on top. |