Friday, February 25, 2011

Pollo con Piña a la Antigua( Cuban style Chicken with Pineapple)


1 lime

1 4-pound chicken (cut into 8 pieces)

Kosher Salt for seasoning

fresh ground black pepper for seasoning

1/4 cup olive oil

1 medium onion, diced

1 Clove Garlic, Minced

2 ripe tomatoes, peeled and chopped

1 jalapeno pepper, seeded and diced

1/4 teaspoon dried oregano

1 bay leaf

1 cup chicken stock

2 cups fresh pineapple, chopped

4 tablespoons rum


1. Place cut chicken into a non-reactive dish, add grated lime rind and squeeze the juice from the lime on the chicken.

2. Rub the juice and rind into the chicken, then season the chicken with salt and pepper.

3. Let marinate for thirty minutes.

4. Heat the olive oil in a frying pan and brown the chicken pieces on all sides.

5. Transfer the chicken to a heavy stock pot.

6. In the remaining oil still in the frying pan, sauté the onion and garlic until softened, but not browned.

7. Add tomatoes, hot pepper, oregano, and bay leaf.

8. Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.

9. Pour the mixture over the chicken and add enough chicken stock to just cover the chicken pieces.

10. Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.

11. While the chicken is cooking, put the cut pineapple and juice in a small sauce pan and cook over medium heat until it is reduced by half.

12. Add the rum and continue to cook for two more minutes.

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