'Sweet paprika' 3/4 teaspoon
Salt to taste
3 cloves of garlic, minced
1/2 cup of green onions, sliced
(Optional) 1 tablespoon of anchovy paste
1 1/2 kg chicken breast cut into small pieces
3 tablespoons of olive oil
1 1/2 cups of pineapple chunks (fresh or canned)
2 tablespoons of grated lime rind
2 tablespoons of freshly squeezed lime juice
1 cup of coconut milk
2 tablespoons of soy sauce
1/2 cup of green onions, sliced and sautéed for garnish
'Sweet paprika' 3/4 teaspoon
Salt to taste
3 cloves of garlic, minced
1/2 cup of green onions, sliced
(Optional) 1 tablespoon of anchovy paste
1 1/2 kg chicken breast cut into small pieces
3 tablespoons of olive oil
1 1/2 cups of pineapple chunks (fresh or canned)
2 tablespoons of grated lime rind
2 tablespoons of freshly squeezed lime juice
1 cup of coconut milk
2 tablespoons of soy sauce
1/2 cup of green onions, sliced and sautéed for garnish
Mix the sweet paprika, salt, garlic, green onions, and anchovy paste in a bowl
Add the chicken pieces, mix well, and let it rest for 1 hour
Heat the olive oil in a large pan and fry the chicken and pineapple until the chicken is lightly browned
Add the grated lime rind, freshly squeezed lime juice, coconut milk, and soy sauce
Cover and simmer over low heat for 30 minutes or until tender
Serve hot, garnished with sautéed green onions, and accompanied by cooked rice if desired.
