Chicken Afritada With Pineapple

• Gluten free

• Meat

  • 2 lbs Chicken drumsticks, skin on

• Produce

  • 3 Bay leaves, dried
  • 1 Carrot
  • 3 cloves Garlic
  • 1/2 cup Green peas
  • 1 can Pineapple chunks
  • 3 Potatoes, small
  • 1 Red onion
  • 1 Yellow bell pepper

• Canned Goods

  • 1 (14 oz. can Tomato puree

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 6 tbsp Cooking oil

Found on yummyaddiction.com

Ingredients

• 2 lbs chicken drumsticks, skin on
• 3-4 small potatoes, peeled and cubed
• 1 carrot, chopped
• 1 yellow bell pepper, sliced into strips
• 3 cloves garlic, chopped
• 1 red onion, chopped
• 1 (14 oz.) can tomato puree
• 1 can (8 oz.) pineapple chunks, drained (reserve syrup)
• 2 tablespoons soy sauce
• 3 dried bay leaves
• ½ cup green peas
• salt and pepper, to taste
• 6 tablespoons cooking oil, divided

Directions

• In a big pan over medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute. Then add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute. Remove all vegetables from pan and drain on paper towels.
• Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Then add chicken and brown it slightly. Add the tomato puree, pineapple syrup, soy sauce, and bay leaves. Bring to a boil, cover and simmer for about 20 minutes, or until the chicken is almost tender. Stir occasionally.
• Add potatoes, yellow bell pepper, carrots, and pineapple chunks and continue to cook for 5-6 minutes, or until the potatoes are cooked. Add the green peas, season with salt and pepper and cook for 2 minutes more. Serve hot. Enjoy!