Summary

Ingredients

• 1 chicken (about .2kg)
• 1 onion (s)
• 2 cloves garlic
• 1 green pepper (s)
• 1 red pepper (s)
• 1 m. Pineapple
• 2 tablespoons oil
• Salt and pepper, black, freshly ground
• 2 carnation (s)
• 1 bay leaf
• 1 stick cinnamon
• 1 sprig thyme, fresh
• 0.25 liter ¼ poultry broth

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Instructions

1. Rinse the chicken with cold water, pat dry and divide into 6 - 8 portions. Peel and finely chop the onion and place in a bowl. Peel and squeeze the garlic.
2. Quarter, clean, wash and dice the peppers.
3. Remove the pineapple from the crust, peel generously, quarter and cut out the inner hard stalk. Cut the pulp into smaller pieces and mix with the pepper cubes.
4. Preheat the oven to 200 ° C (gas mark 3). Heat the oil in an ovenproof dish and fry the chicken pieces on all sides over medium heat until golden brown. Salt, pepper and remove.
5. Steam the onions and garlic in the remaining frying fat until translucent. Add the mixture of paprika and pineapple, salt, pepper. Add the cloves, bay leaf, cinnamon stick and thyme. Pour the chicken stock on top.
6. Place the chicken pieces on top of the vegetable mixture and cook in the open dish in the oven (center) for about 60 minutes.
7. Serve with rice.