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

Here's how you make Pollo con Pina a la antigua -Chicken with Pineapple in the Old Style
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  • Servings: 6
  • Prep: 20m
  • Cook: 60m
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 lime, juiced and zested
  • 4 pound chicken, cut into serving pieces
  • 1/4 cup olive oil
  • 1 medium (8 ounce) onion, chopped
  • 4 cloves garlic, minced
  • 1/2 pound tomatoes (2 medium), peeled and coarsely chopped
  • 3 tablespoons raisins
  • 1 red hot pepper, seeded and chopped
  • 1/4 teaspoon dried oregano
  • 1 bay leaf
  • 1 cup chicken broth
  • 8 ounces (2 cups) fresh pineapple, chopped (reserve the juice)
  • 4 tablespoon golden rum
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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