Heat oil in a pot over medium heat.
Add onions and garlic to the pan and cook until softened.
Add chicken and cook, occasionally stirring, until lightly browned.
Add coconut milk. Let it boil for 5 minutes.
Add Sabroso Pineapple Pulp. Bring to a boil, skimming any scum that floats on top. Lower heat, cover and simmer until the chicken is tender.
Add Sabroso Papa Criolla, peppers, and pineapple chunks. Continue to simmer for about 3 to 5 minutes or until sauce is slightly thickened and reduced to desired consistency.
Season with fish sauce and pepper to taste. Serve hot.
Ingredients
Directions
Heat oil in a pot over medium heat.
Add onions and garlic to the pan and cook until softened.
Add chicken and cook, occasionally stirring, until lightly browned.
Add coconut milk. Let it boil for 5 minutes.
Add Sabroso Pineapple Pulp. Bring to a boil, skimming any scum that floats on top. Lower heat, cover and simmer until the chicken is tender.
Add Sabroso Papa Criolla, peppers, and pineapple chunks. Continue to simmer for about 3 to 5 minutes or until sauce is slightly thickened and reduced to desired consistency.
Season with fish sauce and pepper to taste. Serve hot.