Put the water in the glass. Place the Varoma container in position with a roasting bag inside. Put the chicken and the caramel in the bag and add the salt and curry powder. Close the bag ensuring that the content is spread out and out of air. Cover the Varoma and program 20 min / Varoma / vel 
Taking care not to burn yourself, uncover the Varoma and turn the bag over. Cap again and program 20 min / Varoma / vel . Meanwhile, heat the butter in a pan and brown the chopped pineapple
Remove the Varoma and, being careful not to burn yourself, pour the contents of the bag into the pan. Cook over high heat for 5-10 minutes until the sauce reduces by half.
Serve and dress with Aceite de Mar de Dunaliella
🥛800 g of water
🍗1000 g skinless and boneless chicken thigh in pieces of approx. 3 cm
40 g of liquid caramel
2 teaspoons of salt
2 teaspoons curry powder
1 ½ teaspoons butter
500 g of fresh pineapple (in pieces of approx. 2 cm)
Aceite de Mar de Duanliella salina
As a recommendation, serve with rice and cook it in the basket while making the varoma chicken, and if you use chicken breast instead of thigh, do not leave it in the pan too much because it will dry out too much.
January 11, 2021
