Cuban Pollo Con Pina

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