Monday, October 1, 2012

Day 3 - Pollo en Pina with rice

This pineapple chicken dish was really good! It sounds like an odd combination of ingredients but it comes together nicely and easily. I used 1 1/2 lbs of chicken breasts instead of the whole chicken.

Guatemalan Chicken with Pineapple (Pollo en Pina)
2 T canola 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 
1/2 cup dry sherry (or chicken stock or water)
2 T vinegar
1 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 dash pepper
2 medium tomatoes, coarsely chopped      
hot cooked rice (can cook concurrently so all is ready at the same time)
Heat oil in large skillet; cook chicken on med heat until brown on all sides-- approx 15 min. Remove chicken, cook onion and garlic in remaining oil until onion is tender, stirring frequently. Return chicken to skillet. Mix all remaining ingredients except tomatoes and rice; pour over chicken. Bring to a boil, reduce heat, cover, and simmer 20 min. Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min. Serve with rice. Serves 6.


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