10 to 12 crepes, golden brown on one side
4 boneless chicken breasts cut into small strips or diced
2 tablespoons of olive oil
1 cup of chopped onion
1 mashed garlic clove
1 can of natural tomato (tomato chunks and juice)
2 tablespoons of lemon juice
1 teaspoon of salt
1/2 teaspoon of ground black pepper
1/8 teaspoon of cayenne pepper
1/3 cup of water
1/4 cup of raisins
1 small can of pineapple cut into pieces
1/3 cup of rum
1/4 cup of water
2 tablespoons of all-purpose flour
10 to 12 crepes, golden brown on one side
4 boneless chicken breasts cut into small strips or diced
2 tablespoons of olive oil
1 cup of chopped onion
1 mashed garlic clove
1 can of natural tomato (tomato chunks and juice)
2 tablespoons of lemon juice
1 teaspoon of salt
1/2 teaspoon of ground black pepper
1/8 teaspoon of cayenne pepper
1/3 cup of water
1/4 cup of raisins
1 small can of pineapple cut into pieces
1/3 cup of rum
1/4 cup of water
2 tablespoons of all-purpose flour
In a skillet with olive oil, lightly brown the chicken strips on one side
Add the onion and garlic
Cook until the onion is soft
Strain the natural tomato can and reserve the juice
Combine the reserved juice with lemon juice, salt, black pepper, cayenne pepper, and 1/3 cup of water, then add it to the chicken
Cover the skillet and let cook slowly for 10 minutes
Add the strained pineapple pieces to the sauce and simmer slowly for 15 minutes, covered
Remove the skillet from heat and reserve the chicken
Cut the pineapple into small pieces and add it to the sauce along with rum and raisins
Mix 1/4 cup of water with all-purpose flour
Add the mixture to the sauce and stir well, allowing bubbles to form
Divide the chicken between crepes, placing strips in the center, on the side that was golden brown
Fold two opposite ends of each crepe towards the middle, overlapping them to cover the filling
Place the crepes in a skillet with the sauce, covering well
Cover the skillet and warm through
Serve 5 or 6 servings.
