Pollo a la pina (Pinapple Chicken) with avacados

Ingredients

• 1.5 lbs Chicken thighs, bone-in, skin-on
• 1 tbsp Olive oil
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 Red bell pepper, chopped
• 1 can (20 oz) Pineapple slices, in juice
• 1 ripe Avocado, diced
• 1/2 cup Chicken broth
• 1 tbsp Lime juice
• 1 tsp Chili powder
• 1/2 tsp Cumin
• Salt and pepper to taste

Instructions

1. Season chicken thighs with salt, pepper, chili powder, and cumin.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear chicken thighs for 3-4 minutes per side until browned.
4. Remove chicken from skillet and set aside.
5. Add onion and bell pepper to the skillet and cook until softened, about 5 minutes.
6. Add garlic and cook for 1 minute more.
7. Pour in pineapple juice and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
8. Return chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
9. Remove chicken from skillet and let rest for 5 minutes.
10. Stir in lime juice.
11. Serve chicken with diced avocado.

Notes

• For best results, use bone-in, skin-on chicken thighs for maximum flavor and moisture.
• To easily slice the chicken after cooking, let it rest for 10-15 minutes before slicing.
• If you prefer a thicker sauce, simmer uncovered for the last 5-10 minutes of cooking.
• Serve over rice or with tortillas.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.