CHICKEN, TOMATOES AND PINEAPPLE STEW
Ingredients :
1 whole chicken, about 1.2 kg.
in weight
1/2 c. of liquid seasoning1 whole garlic, peeled and finely chopped
1 large white onion, sliced thinly
6 ripe tomatoes, diced
1 c. of pineapple chunks (canned)
1/2 c. of pineapple syrup
1 tbsp. of rice vinegar
4 tbsps. of sugar
pepper
4 tbsps. of butter
salt
Cooking procedure :
Chop the chicken into serving
pieces (as though you’re cutting it for fried chicken). Separate the breast and
reserve for future use. Place the chicken pieces in a bowl. Pour in the liquid
seasoning and add half of the chopped garlic. Mix well. Cover and marinate for
at least 30 minutes.
Transfer the chicken, with the
marinade and garlic, to a large sauce pan. Set over medium heat. Do not add any
water. Cook for 5-7 minutes, stirring often.
Meanwhile, melt the butter in a
small sauce pan. Saute the garlic until fragrant. Add the sliced onion and the
tomatoes. Cook until the vegetables start to turn soft. Pour the sauteed
vegetables, with all the juices, into the sauce pan with the chicken. Add the
pineapple chunks. Pour in the pineapple syrup and rice vinegar. Season with
sugar and pepper. Lower the heat, cover and simmer for about 40 minutes. Again,
do not be tempted to add water. The liquid from the vegetables are enough to
cook the chicken.
When the chicken is done, taste
the sauce. Add salt, if it is too bland.
Serve hot.
