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 fresh Pineapple, peeled, cored, and cut into 1-inch chunks
• 1 ripe Avocado, diced
• 1/2 cup Chicken Broth
• 1/4 cup White Wine (optional)
• 1 tsp Paprika
• 1/2 tsp Cumin
• Salt and Pepper to taste
• Fresh Cilantro, chopped (for garnish)

Instructions

1. In a large skillet or Dutch oven, heat olive oil over medium heat.
2. Add chicken pieces and cook until browned on all sides. Season with salt and pepper.
3. Remove chicken from the skillet and set aside.
4. Add onion and bell pepper to the skillet and cook until softened, about 5 minutes.
5. Add garlic and cook for another minute until fragrant.
6. Pour in chicken broth and white wine (if using). Bring to a simmer, scraping up any browned bits from the bottom of the pan.
7. Return chicken to the skillet.
8. Add pineapple chunks and spices (paprika and cumin).
9. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and the pineapple is tender.
10. Stir in the diced avocado during the last 2 minutes of cooking to warm through, being careful not to overcook the avocado.

Notes

• For a richer flavor, use bone-in chicken thighs and simmer for a longer time.
• If you prefer a spicier dish, add a pinch of cayenne pepper.
• Serve with rice, quinoa, or tortillas.
• To prevent browning of the avocado, add it just before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.