Created by dienia b on July 21, 2019
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