1 pineapple
1 kg of chicken breast and thighs
2 chicken broth tablets
1 can of cream of coconut milk
1 cup of milk
1 tablespoon of wheat flour
3 tablespoons of oil
1 large onion, finely chopped
Pineapple salsa to taste
1 pineapple
1 kg of chicken breast and thighs
2 chicken broth tablets
1 can of cream of coconut milk
1 cup of milk
1 tablespoon of wheat flour
3 tablespoons of oil
1 large onion, finely chopped
Pineapple salsa to taste
Step 1: Peel the pineapple
Step 2: In a blender, puree half of the pineapple
Cut the other half into cubes and reserve
Step 3: In one pot, combine chicken broth, coconut milk, milk, and wheat flour
Step 4: Bring the mixture to a boil over medium heat, stirring constantly
Step 5: In another pan, heat oil and sauté the chicken with onion
Step 6: Place the chicken in a refrigerator
Top it with the cream-covered pineapple
Step 7: Sprinkle with salsa and pineapple cubes
Step 8: Bake the dish in a preheated oven at 200°C until golden brown.
