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 and pat dry. Cut into 6-8 pieces.
2. Peel and finely chop the onion.
3. Peel and squeeze the garlic cloves.
4. Quarter, clean, wash, and dice the green and red peppers.
5. Peel the pineapple generously, quarter it, remove the hard inner stalk, cut the flesh into smaller pieces, and mix with the diced peppers.
6. Preheat the oven to 200°C (392°F).
7. Heat the oil in an ovenproof dish over medium heat. Fry the chicken pieces on all sides until golden brown, about 8-10 minutes. Season with salt and pepper, then remove and set aside.
8. In the same dish with the remaining oil, cook the onion and garlic over medium heat until translucent, about 5 minutes.
9. Add the pepper-pineapple mixture, season with salt and pepper. Stir in the cloves, bay leaf, cinnamon stick, and fresh thyme. Pour the poultry broth over top.
10. Return the chicken pieces to the dish, placing them on top of the vegetable mixture.
11. Bake uncovered in the center of the oven for about 60 minutes, until the chicken reaches an internal temperature of 74°C (165°F).
12. Serve with rice.