Cuban Chicken With Pineapple Rum Sauce
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Ready to cook broiler fryer chicken||3 Pound, cut up (1 bird)|
|Canned tomatoes||8 Ounce (1 can)|
|Grated lime peel||2 Teaspoon (set aside)|
|Lime juice||2 Tablespoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Raisins||1⁄4 Cup (4 tbs)|
|Canned juice packed pineapple chunks||8 Ounce, drained (1 can)|
|All purpose flour||1 Tablespoon|
|Hot cooked rice/Potatoes||1⁄2 Cup (8 tbs)|
Cook onion and garlic in hot oil till tender but not brown.
Remove onion and garlic; set aside.
Brown chicken pieces in the oil remaining in skillet.
Return cooked onion and garlic.
Drain tomatoes, reserving liquid; set tomatoes aside.
Add reserved tomato liquid, lime juice, salt, oregano, and 1/8 teaspoon pepper to chicken.
Cover and simmer 30 minutes.
Cut up tomatoes and add to mixture along with raisins and lime peel.
Simmer, covered, 15 minutes more.
Remove chicken to platter; keep warm.
Skim excess fat from tomato mixture.
Stir pineapple and rum into tomato mixture.
Slowly blend 2 tablespoons cold water into flour; stir into tomato mixture.
Cook and stir till thickened and bubbly.