All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Jul 19, 2006  •  Visited (1201)  •  Print version Print this recipe (45)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chicken With Pineapple
(Polio Con Pina A La Antigua)
What You Need:
  • A 3½ -to 4-pound chicken, cut into 6 serving pieces
  • ¼ cup fresh lime juice
  • teaspoons salt
  • Freshly ground black pepper
  • ¼ cup olive oil
  • 1 cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • 3 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1 cup chopped drained canned tomatoes
  • ¼ cup seedless raisins
  • 1 tablespoon finely grated fresh lime rind
  • ½ teaspoon crumbled dried oregano
  • 2 cups finely chopped fresh pineapple
  • ¼ cup medium-dark rum

  • How To Cook:
    1. Pat the chicken completely dry with paper towels. Rub the pieces with lime juice, sprinkle with the salt and a few grindings of pepper, and let them rest at room temperature for 5 minutes or so.

    2. In a heavy 12-inch skillet with a tightly fitting lid, heat the oil over moderate heat until a light haze forms above it. Starting them skin side down, brown 2 or 3 pieces of chicken at a time, turning them with tongs and regulating the heat so that the pieces color quickly and evenly without burning. Transfer the chicken to a plate.

    3. Add the onions and garlic to the fat remaining in the skillet and, stirring frequently, cook for about 5 minutes, until they are soft and transparent but not brown.

    4. Return the chicken and the liquid that has accumulated around it to the pan, reduce the heat to the lowest possible point, cover tightly, and simmer for 30 minutes. Add the tomatoes, raisins, lime rind and oregano, and turn the chicken about to coat the pieces evenly. Cover again and simmer for 10 minutes longer, until the chicken is tender but not falling apart.

    5. Meanwhile, place the pineapple in a small saucepan and, stirring frequently, cook briskly, uncovered, until it has reduced to 1 cup. In a separate pan, warm the rum over low heat. Off the heat, ignite the rum and slide the pan gently back and forth over the range until the flame dies. Stir the rum into the pineapple and set aside.

    6. When the chicken is done, add the pineapple-and-rum mixture to the skillet and simmer for about 3 minutes, or until the pineapple is heated through. Taste for seasoning.

    7. To serve, arrange the chicken on a heated platter and pour the pineapple sauce over it.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Cuba
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Fruits » Pineapple
    Dish » Main Courses

     





    Advanced Search Advanced Search

    All-Fish-Seafood-Recipes.com
     
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy