Pineapple Chicken

🥘 Ingredients

• orange juice 1 cup
• guajillos 3-5
• chipotles 2
• oregano 1 tsp
• cinnamon ¼ tsp
• chicken thighs 700 g
• oil 2 tbsp
• &oil 1 tbsp
• pineapple 500 g
• onion ½ large
• garlic 4 cloves
• salt 2 teaspoons
• &(1)salsa
• corn tortilla
• avocado
• cilantro
• lime

1. 1

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2. 2

   In a medium saucepan , bring the orange juice , guajillos , chipotles , oregano and cinnamon to a boil over high heat. Cover, reduce heat to maintain a simmer, and cook for 5 minutes . Remove from the heat and let sit for 5 minutes until the chiles are very soft and ready to blend. Transfer chiles, spices and cooking liquid to the jar of a blender (or use an immersion blender) and puree until the salsa is completely smooth.
3. 3

   Meanwhile, cook the chicken. Place chicken thighs on a large platter and pat dry with paper towels. Heat oil in a large skillet over medium-high. Add the chicken and cook until just turning golden brown on both sides, 7-9 minutes . Transfer to the same platter.
4. 4

   Add &oil to the same skillet (no need to clean it out), and cook the pineapple , onion , garlic and salt , tossing occasionally, until tender and just beginning to brown, 10-12 minutes . Nestle the chicken into the pan with the pineapple and pour the &(1)salsa over. Bring to a boil, reduce to a simmer and cook until the chicken is tender and cooked through and the salsa has darkened and melded with the chicken and onions, about 10 minutes . Transfer the chicken to a cutting board, slice into strips and return to the skillet with the pineapple.
5. 5

   To serve, arrange a few pieces of chicken, pineapple and some salsa on each corn tortilla and top with avocado , cilantro and a squeeze of lime .