Created by JostLori on June 20, 2019
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.