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.
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 lime, juiced
- 4 pounds chicken, cut into serving pieces
- 1/4 cup olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tomatoes, peeled and coarsely chopped
- 3 tablespoons raisins
- 1 red hot pepper, seeded and chopped
- 1/4 teaspoon dried oregano
- 1 bay leaf
- 1 cup chicken broth
- 2 cups fresh pineapple, chopped (reserve the juice)
- 4 tablespoons golden rum
How To Make pollo con piña a la antigua
-
Step 1Rub the lime juice and zest into the chicken pieces, then season with salt and pepper. Set aside for 30 minutes.
-
Step 2Heat oil in a skillet and saute the chicken pieces until lightly browned. Transfer the chicken to a heavy Dutch oven.
-
Step 3In 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.
-
Step 4In 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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