Easy

Olive oil

tablespoons

Lime

unit

Onion

Pepper

Pineapple

Rice

Salt

Poultry broth

cube

Chicken leg

Creole chicken with pineapple

Wash 1 lemon and cut into thin slices. Squeeze the second lemon and reserve the juice in a bowl. Dice the pineapple.

Peel and chop the onions and sweat them in a casserole dish with the oil. Add chicken pieces and brown on all sides.

Melt the chicken stock in 10cl of water and pour over the chicken, along with the lime juice. Season with salt and pepper, then simmer gently, covered, for 30 minutes. Add the diced pineapple and cook for a further 10 minutes.

Meanwhile, cook the rice in boiling salted water for 10 minutes. Drain.

Arrange the chicken and pineapple pieces on a serving dish, garnish with the lemon slices, and serve with the rice.

Easy

75 min

Pregnant woman

Meat

Creole

Main course

White meat

Servings

4

Nutrition

/ per serving

Directions

Step #1

10 min.

Step #2

20 min.

Step #3

40 min.

Step #4

0

Step #5

5 min.

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