1 (10 ounce) package frozen mixed bouillon cubes, thawed
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dried marjoram
1/4 teaspoon dry mustard
1 teaspoon dried basil
2 tablespoons olive oil
Place mixed bouillon cubes, salt, pepper and olive oil in a large stockpot and cover with water to cover. Bring to a boil over medium-high heat. Continue to cook, stirring, until mixture begins to bubble. Remove from heat and stir in onion and garlic, salt, dry mustard, salt, paprika and dry mustard. Mix together. Season with salt and pepper. Cover and boil on low for 10 to 15 minutes, stirring occasionally.
Meanwhile, in a small saucepan, cook chicken meat in oil until no longer pink, leaving skin and bones exposed. Drain chicken juices and drain on paper towels.
Place chicken meat mixture alongside meat sauce and pour over chicken. Top with pineapple and serve. Garnish with sliced pineapple candy bars or serving glass of fresh fruit.
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