Pollo con Pina a la Antigua (Cuba)
Chicken with Pineapple, in the Old Style
Juice and grated rind of 1 large lime
3 1/2 - 4-pound fryer, cut into serving pieces
Salt, freshly ground pepper to taste
4 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
2 very ripe tomatoes, peeled, seeded, and mashed
3 tablespoons seedless raisins
3/4 teaspoon oregano
1 medium pineapple, peeled and coarsely grated, or
2 cups crushed pineapple
3 tablespoons light Bacardi rum
Rub the lime juice into the chicken pieces,
season with salt and pepper, and let stand
a few minutes.
Heat the oil in a skillet and fry the chicken
pieces until golden brown.
Transfer them to a casserole with the pan juices
and oil.
Cover and cook over very low heat until barelv
tender.
Push aside one or two pieces of chicken and add
the onion and garlic.
Cook uncovered until browned, then add the tomatoes,
raisins, grated lime rind, and oregano.
Cover and cook very gently for 10 minutes longer.
Simmer the grated or crushed pineapple in a saucepan
over low heat until reduced to half.
Add the rum.
Pour the pineapple-rum mixture over the chicken.
Serves 6.
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