Cuban Pollo Con Pina
July 21, 2019
"Can use chicken legs and thigh lol cheaper chicken and pineapple Serve with plain rice this is kinda busy dish"
- 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
In a glass casserole, put the chicken
Grate the lime rind onto the chicken in casserole and squeeze the juice from the lime.
Rub the juice and rind into the chicken, then season the chicken with salt and pepper.
Let marinate for thirty minutes.
Heat the oil in stock pot and brown the chicken pieces on all sides.
Take out chicken
In the remaining oil ,
Sauté the onion ,jalapeno and garlic until tender
Add tomatoes, raisins, oregano, and bay leaf.
Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.
Add the chicken and
Add chicken stock to just cover the chicken pieces.
Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.
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.
Take off heat add rum
Serve the chicken and top with pineapple
Tips & Variations
No special items needed.