It would seem, what else can you think of with chicken? This bird is a fairly frequent guest on our table, and what only we did not do with it - we cooked broths and noodles, fried, baked in the oven and stewed. Why not try pineapple chicken, which is so popular in Southeast Asia?
It is necessary
-
- Chicken thighs - 4 pieces,
- Bulgarian red pepper - 2 pieces,
- Jar of canned pineapple slices - 250 g,
- Chicken broth - 1 glass
- Ginger root - fresh - 30-40 g or dry - half a teaspoon,
- Onion - 1 piece,
- Garlic - 3 cloves
- Fresh or dry rosemary
- Ground pepper
- black and red
- taste,
- Fresh greens,
- Ghee butter - 2 tablespoons,
- Salt.
Instructions
Step 1
Rinse the chicken thighs in cold running water and pat dry with a paper kitchen towel. If the rosemary is fresh, chop it finely. Combine salt, pepper and rosemary and rub the chicken thighs with this mixture, put everything in a bowl and leave to marinate for an hour at room temperature.
Step 2
Heat a frying pan and fry the thighs on both sides in ghee until golden brown, put in a skillet with high edges or in a saucepan, pour chicken broth over them.
Step 3
Finely chop the onion and bell pepper, chop the garlic and finely grate the ginger root. Fry everything in the oil left over from the meat, stirring vigorously so that nothing burns. Place vegetables in a skillet with meat.
Step 4
Preheat the oven to 180-190 ° C, then put a lidded pan with meat there. After 10 minutes, add diced pineapples to the meat and simmer for the same amount of time. Remove the pan from the oven, let it stand under the lid for another 10 minutes.
Step 5
Place the chicken on a platter, garnish with sprigs of fresh herbs and serve.
