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1
For the marinade:.
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Mix together soy sauce, reserved pineapple juice, olive oil, chili paste, garlic and ginger and a couple of tablespoons of chopped cilantro.
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3
I don't even skin the ginger.
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4
Wash and pat dry chicken and sausage.
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5
Sprinkle all sides with salt & pepper.
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Put everything in a resealable, shake until well coated.
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Marinate a couple of hours or overnight.
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8
For the dish:.
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Preheat oven to 450 degrees.
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10
Remove the meat for the marinade and pat dry.
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11
In a dutch oven or any other heavy oven proof pan, heat a couple of tablespoons of olive oil.
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Brown meat on both side then remove from pan.
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13
Take pan off heat, add rice and chicken broth.
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14
Layer 1/2 bell pepper and onion over rice.
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Put chicken on top of that.
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Slice up sausage into chuncks and place around chicken.
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Do the same with the pineapple chuncks.
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Layer the rest of the peppers and onions over the top.
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Put on the lid and place in the oven for 10 minutes.
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After that, reduce heat to 350 degrees and cook for another hour.
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21
Remove from the oven and let rest for 15 minutes (don't remove that lid!
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22
).
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Sprinkle with green onions and remaining cilantro.
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Squeaze the juice of the lemon over the top.
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Serve with a nice fresh salad.
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Enjoy!
