Chicken with lentils and pineapple

Ingredients for 2 servings:

• 100 ml water
• 4 g bouillon (mushroom bouillon), granules
• 1 g chicken broth powder
• 60 g lentils, brown
• 200 g chicken breast
• 4 g salt
• 3 tbsp sunflower oil
• 2 small chili peppers, green
• 3 medium-sized garlic cloves
• 80 g pineapple pieces, from the can
• Lentil cooking water
• 80 g pineapple juice
• 1 tsp oregano, shredded
• n. B. Pepper, red, mild, long

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Pollo con lentejas y pina, medium-spicy lentil dish, recipe from the Dominican Republic

Bring the water to a boil, dissolve the mushroom broth and chicken stock, stir in the washed lentils, and simmer with the lid on for 10 minutes. Strain, reserving the broth. Meanwhile, cut the chicken breast into thumb-sized pieces and season with salt. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds on, and discarding the stem. Trim both ends of the garlic cloves, peel them, and press them with a garlic press. Strain the pineapple pieces and set aside with the pineapple juice. Remove the stems from the washed bell peppers, cut them open lengthwise on one side, open them up, remove the seeds, and cut them crosswise into thin strands of about 2 mm. Heat the sunflower oil in a pan and fry the chicken pieces over high heat until browned all over. Add the lentils, garlic, and chili and fry briefly. Deglaze the pan with the cooking water from the lentils. Reduce the heat and stir in the pineapple juice and oregano. Cover and simmer for 15 minutes. Five minutes before the end, add the pineapple chunks and pepperoni and continue to simmer with the lid on. Serve in the pan with cooked rice and enjoy.