Pollo con Pina a la antigua -Chicken with Pineapple in the Old Style
"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."
Ingredients
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 by Step Method
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
No special items needed.