Pollo en pina (chicken in pineapple)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3-1/2 to 4 lb chicken cut into serving pieces | |
| 1 | Ripe pineapple peeled cored and chopped -or- | |
| 1 | can | (16-oz) unsweetened pineapple in its own juice |
| 2 | mediums | Onions finely chopped |
| 2 | Cloves garlic chopped | |
| 2 | Whole cloves | |
| 1 | 1-inch piece of sticjk cinnamon | |
| 2 | Bay leaves | |
| ½ | cup | Olive oil |
| ½ | cup | White vinegar |
| ½ | cup | Dry sherry |
| 2 | mediums | Tomatoes peeled and coarsely chopped |
| Salt, ground pepper and chicken stock if necessary | ||
Directions
Following are a number of Guatemalan recipes from a book I received for Christmas called The book of Latin Americn Cooking. I haven't tried them so I can't say how they'll be.
Put chicken pieaces into a heavy skillet or casserole. If using fresh pineapple, be carefule and save all the juice. If using canned pineapple, use the juice. Add all the rest of the ingredients, including salt and pepper to taste. If usinf fresh pineapple it may be necessary to add chicken stock to cover the chicken pieces as the fresh fruit will not have as much juice as the canned. Cover and simmer over low heat ubtil tender, about 45 minutes. If the sauce is very abundant, cook partially covered for the last 15 minutes. Serve with rice From archives of rec.food.recipes Date: Wed, 8 Feb 1995 22:48:45 GMT From: goodrich@... (Maggie Goodrich)