Chicken stew with lime and pineapple
Divide the chicken bolts in half and sprinkle with salt and freshly ground pepper. Drizzle them with the lime juice and leave to marinate for half an hour.
Heat the oil in a large frying pan and fry the chicken around brown.
Take them out of the pan and fry the onion in the shortening for about 5 minutes at low setting.
Add the garlic and chili powder and fry for another minute.
Then add the tomatoes, raisins and pineapple and put the chicken in it. With the lid on the pan simmer for at least half an hour at low setting.
Check that the chicken is cooked and then let the sauce reduce a little without the lid. Season to taste with salt and freshly ground pepper.
Tasty with rice.
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