Cuban Pollo Con Pina
Recipe: #32988
July 21, 2019
Categories: Chicken, Pineapple, Cuban, Gluten-Free, No Eggs Non-Dairy, Canned Tomatoes, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"Can use chicken legs and thigh lol cheaper chicken and pineapple Serve with plain rice this is kinda busy dish"
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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