POLLO CON PIñA A LA ANTIGUA
A traditional Cuban recipe that sometimes comes with a surprise. Before the regime, this was often served in fancy restaurants where they would flambe the pineapple/rum tableside, to the oohs and ahhs of the diners.
Provided by Lori Loucas @jostlori
Categories Chicken
Number Of Ingredients 13
Steps:
- Rub the lime juice and zest into the chicken pieces, then season with salt and pepper. Set aside for 30 minutes.
- Heat oil in a skillet and saute the chicken pieces until lightly browned. Transfer the chicken to a heavy Dutch oven.
- 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. Partially cover the pot and cook over low heat for about 30-45 minutes, until the chicken is cooked through.
- 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.
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