Guatemalan Chicken with Pineapple (Pollo en Pina) |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
One of our favorite ways to spice up chicken for almost 15 yrs now, and it smells sooo good while it cooks! I wouldn't normally put tomatoes and pineapple together, but it sure works in this recipe from Betty Crocker's New Int'l Cookbook. It's not as much work as it might appear; most of the cook time is just stove-top simmering. Ingredients:
2 tablespoons olive oil or 2 tablespoons vegetable oil |
3 -3 1/2 lbs broiler-fryer chickens, in pieces |
1 medium onion, chopped |
2 cloves garlic, minced |
1 pineapple, cut in 1 inch cubes or 1 (20 ounce) can unsweetened pineapple chunks, drained |
1/2 cup dry sherry |
2 tablespoons vinegar |
1 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1 dash pepper |
2 medium tomatoes, coarsely chopped |
hot cooked rice (can cook concurrently so all is ready at the same time) |
Directions:
1. Heat oil in lg skillet; cook chicken on med heat until brown on all sides- approx 15 min.
2. Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
3. Return chicken to skillet.
4. Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
5. Bring to a boil, reduce heat, cover, and simmer 20 min.
6. Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through- approx 20 min.
7. Serve with rice.
|
|