Cuban Pollo Con Pina

6
Servings
9m
Prep Time
60m
Cook Time
1h 9m
Ready In


"Can use chicken legs and thigh lol cheaper chicken and pineapple Serve with plain rice this is kinda busy dish"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (666.5 g)
  • Calories 683.2
  • Total Fat - 38.7 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 513.5 mg
  • Sodium - 542.2 mg
  • Total Carbohydrate - 28.4 g
  • Dietary Fiber - 4.1 g
  • Sugars - 19.2 g
  • Protein - 55.5 g
  • Calcium - 62 mg
  • Iron - 5.8 mg
  • Vitamin C - 43.5 mg
  • Thiamin - 0.3 mg

Step 1

In a glass casserole, put the chicken

Step 2

Grate the lime rind onto the chicken in casserole and squeeze the juice from the lime.

Step 3

Rub the juice and rind into the chicken, then season the chicken with salt and pepper.

Step 4

Let marinate for thirty minutes.

Step 5

Heat the oil in stock pot and brown the chicken pieces on all sides.

Step 6

Take out chicken

Step 7

In the remaining oil ,

Step 8

Sauté the onion ,jalapeno and garlic until tender

Step 9

Add tomatoes, raisins, oregano, and bay leaf.

Step 10

Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.

Step 11

Add the chicken and

Step 12

Add chicken stock to just cover the chicken pieces.

Step 13

Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.

Step 14

While the chicken is cooking, put the chunked pineapple and juice in a small sauce pan and cook over medium-low to medium heat until it is reduced by half.

Step 15

Take off heat add rum

Step 16

Serve the chicken and top with pineapple

Tips & Variations


No special items needed.

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