Ingredients
900 g chicken drumsticks, skin on
3-4 small potatoes, peeled & cubed
1 carrot, chopped
1 orange bell pepper, sliced into strips
3 cloves garlic, chopped
1 red onion, chopped
½ tsp SIDS CRAZY SALT
400 g can tomato purée
225 g can pineapple chunks, reserve syrup, drained
2 tbsp soy sauce
3 dried bay leaves
½ cup green peas
SIDS SALT & PEPPER to taste
6 tbsp rice bran oil, divided
Directions
In a big pan over medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute. Add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute. Remove all vegetables from pan and drain on paper towels.
Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion, garlic and SIDS CRAZY SALT then cook for 1-2 minutes. Add chicken and brown it slightly. Add tomato purée, pineapple syrup, soy sauce and bay leaves. Bring to a boil, cover and simmer for about 20 minutes, until the chicken is almost tender, stirring occasionally.
Add potatoes, bell pepper, carrots, and pineapple chunks and continue to cook for 5-6 minutes, until the potatoes are cooked. Add the green peas, season with SIDS SALT & PEPPER and cook for 2 minutes more. Serve hot.
