Pineapple chicken for dinner tonight.
1 pkg chicken thighs
3 tblspn coconut oil (veg oil)
1 jar plum sauce
1 yellow onion
2 Lge green peppers
1/2 fresh pineapple (1 can)
1 cup Jasmine rice
2 cups water
1 tsp pepper
1tbspn Goya Adobo
Directions: (I start with rice first)
Bring 2 cups water to boil. Add 1 cup of jasmine rice and reduce heat to low. Add salt and pepper and 1 tablespoon of coconut oil (veg oil). Give a quick stir and cover. Let sit for 30 mins.
Turn on skillet medium heat and add 2 tablespoons of coconut oil or vegetable oil. When skillet is hot, add chopped onion and stir. After 30 seconds add chicken thighs. Sprinkle 1 tablespoon of Goya Adobo to the chcken. Brown nicely on both sides (6-7 mins each side).
Add half the jar of plum sauce. Add pineapple chunks and green peppers. Add the rest of the plum sauce and a teaspoon of water to stretch it. Add dash of oregano and thyme. Lower heat to medium low. Let cook 30 mins. Stir half way through, lifting chicken so it doesn't stick.