1 (4 pound) whole chicken, cut into 1 inch cubes
1 pound bones
1/4 cup vegetable oil
1 (14.5 ounce) can pineapple juice concentrate
1 medium tomato, seeded and diced
1 medium onion, diced
1 medium yellow bell pepper, diced
1 medium green bell pepper, diced
2 beans, rinsed
1 tablespoon diced white sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon paprika
1 bubble tea
1 cup water
1/8 cup chopped fresh cilantro
1/4 cup chopped red onion
1/8 cup chopped green bell pepper
Place all of your ingredients in a medium saucepan and place over medium heat until covered.
Generously oil a large skillet. Cook chicken cubes in oil until browned on both sides, mix them with the oil, put chicken cubes on the pan and brown in their own juices as well. Keep chicken cubes warm.
Mix pineapple juice into skillet and pour over chicken and pineapple halves. Mix tomato soup and sugar into skillet together and pour over chicken.
Mix bean and white sweetener into skillet, stir and allow to heat through. Mix another bowl of pineapple juice with tomato soup and sugar for quick binding. Transfer chicken cubes to saucepan and brown in it. Stir remaining pineapple juice and orange juice into skillet and pour over chicken and pineapple in skillet. Fold potato mixture over chicken and pineapple. Top with corn muffin wrappers and serve wrapped or separate. Garnish with cilantro.
Overall this was a very tasty meal... however, my family reacted differently to the veggies. They loved the sauce, but not so much the meat. I have modified my recipe a bit by using half diced carrots instead of white sugar... Still great, though.
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