Stew Chicken, Pineapple Spicy Salmon with Rice and Yams

1. Brown the Chicken:
   • Season the chicken thighs with salt and pepper. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken and brown on both sides. Remove the chicken and set aside.
2. Sauté Vegetables:
   • In the same pot, add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
3. Create the Stew:
   • Stir in the allspice, thyme, soy sauce, and brown sugar. Add the chicken back to the pot along with the chicken broth and diced tomatoes. Bring to a simmer.
4. Cook:
   • Cover and simmer on low heat for about 30 minutes, or until the chicken is tender and the sauce has thickened. Adjust seasoning with salt and pepper.
5. Garnish:
   • Sprinkle with sliced green onions before serving.

Pineapple Spicy Salmon with Rice

Ingredients for Salmon:

• 4 salmon fillets
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 cup pineapple, diced
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon sriracha or to taste
• 1 clove garlic, minced
• 1 teaspoon ginger, grated

Ingredients for Rice:

• 1 cup jasmine rice
• 2 cups water
• Salt, to taste

Instructions: