2 cups of finely chopped green cabbage
5 spoons of cocoa liqueur
2 tablespoons of pepper sauce
1 tablespoon of salt
600g of chicken breast
50 leaves of smooth lettuce (preferably from the middle)
2 sweet potatoes, peeled and cut into 2cm cubes
2 ripe pineapples with skin cut into thin slices
2 cups of finely chopped green cabbage
5 spoons of cocoa liqueur
2 tablespoons of pepper sauce
1 tablespoon of salt
600g of chicken breast
50 leaves of smooth lettuce (preferably from the middle)
2 sweet potatoes, peeled and cut into 2cm cubes
2 ripe pineapples with skin cut into thin slices
1
Boil three cups of water
Join the potato and cook for one minute
Drain
2
In a bowl, mix the liqueur and pepper sauce
Add the chicken breast and sweet potato and refrigerate for 2 hours
Drain and discard the formed liquid
3
Grill the chicken breast and sweet potato
Let it cool and cut the meat into strips
4
Distribute the pineapple slices on the side of each plate
Fill in the remaining space with lettuce leaves
Place the batata, chicken, and cabbage on top.
