1 (4 pound) whole chicken
2 cloves garlic, minced
1 tablespoon olive oil
1 (10.75 ounce) can condensed cream of chicken soup
2 tablespoons lemon juice
2 tablespoons minced shallots
1 tablespoon dried minced onion
1/4 cup chopped green bell pepper
1/8 cup chopped yellow bell pepper
1 cube chicken bouillon
1 pound sliced mushrooms
1/2 cup chopped onion
2 tablespoons chopped fresh cilantro
1 teaspoon chopped fresh parsley
1 teaspoon red pepper flakes
1 (14 ounce) can crushed pineapple, drained
2 teaspoons salt
1/4 teaspoon ground black pepper
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium heat. Add chicken and fry for 2 to 3 minutes on each side. Remove chicken from pan and set aside.
Heat olive oil in a medium skillet over medium heat. Add lemon juice and shallots and saute for 1 minute. Add chicken to skillet and stir. Add lemon juice and lemon juice mixture to skillet. Add green bell pepper and bell pepper; stirring constantly, cook over medium heat for 2 minutes. Add mushrooms, onion, cilantro and parsley. Saute for 5 minutes. Add chicken broth and stir well. Return chicken to pan and add chicken stock cubes. Stir gently and bring to a boil. Reduce heat to medium and simmer for 1 minute. Add pineapple and salt and pepper. Sprinkle with chicken broth mixture. Bring to a boil and cover. Simmer for 1 minute. Reduce heat, and simmer for 5 minutes or until chicken is tender. Remove from heat and stir in pineapple and salt and pepper. Cover and let stand for 10 minutes.