Pollo con Pina a la antigua -Chicken with Pineapple in the Old Style

6
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In

Recipe: #32598

June 20, 2019



"A traditional Cuban recipe that sometimes comes with a surprise. Before the regime, this was often served in fancy restaurants where they would flambe the pineapple/rum tableside, to the oohs and ahhs of the diners."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (471.6 g)
  • Calories 520.6
  • Total Fat - 22.6 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 744.3 mg
  • Sodium - 852.1 mg
  • Total Carbohydrate - 17.2 g
  • Dietary Fiber - 1.7 g
  • Sugars - 11.5 g
  • Protein - 60.7 g
  • Calcium - 57.2 mg
  • Iron - 8.5 mg
  • Vitamin C - 25.6 mg
  • Thiamin - 0.3 mg

Step 1

Rub the lime juice and zest into the chicken pieces, then season with salt and pepper. Set aside for 30 minutes.

Step 2

Heat oil in a skillet and saute the chicken pieces until lightly browned. Transfer the chicken to a heavy Dutch oven.

Step 3

In the same skillet, saute the onion and garlic until the onion is tender. Add the tomatoes, raisins, hot pepper, oregano and bay leaf. Cook, stirring occasionally, for about 5 minutes. Pour the onion mixture over the chicken and add the stock.

Step 4

Partially cover the pot and cook over low heat for about 30-45 minutes, until the chicken is cooked through.

Step 5

In a saucepan, cook the pinaple and the collected juice until reduced by half. Add the rum, mix thoroughly, and cook for 1-2 minutes. Pour over the chicken and cook for an additional 5 minutes.

Tips & Variations


No special items needed.

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