Pollo a la pina (Pinapple Chicken) with avacados

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
• 1 tbsp Olive Oil
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 Red Bell Pepper, chopped
• 1 can (20 oz) Pineapple Slices, drained and chopped
• 1 can (14.5 oz) Diced Tomatoes, undrained
• 1/2 cup Chicken Broth
• 1 tsp Chili Powder
• 1/2 tsp Cumin
• 1/4 tsp Paprika
• Salt and Pepper to taste
• 2 Avocados, peeled, pitted, and diced
• 1/4 cup Chopped Cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the chicken and cook until browned on all sides.
3. Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes.
4. Stir in the garlic, chili powder, cumin, and paprika. Cook for 1 minute more.
5. Pour in the diced tomatoes and chicken broth. Bring to a simmer.
6. Add the pineapple and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Garnish with diced avocado and chopped cilantro before serving.

Notes

• For a spicier dish, add a pinch of cayenne pepper or a chopped jalapeño pepper.
• Serve with rice, quinoa, or tortillas.
• To prevent browning, cover the skillet with a lid while simmering.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.