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Cuban Chicken With Pineapple Rum Sauce

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  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
  Salt 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon, crushed
  Raisins 1⁄4 Cup (4 tbs)
  Canned juice packed pineapple chunks 8 Ounce, drained (1 can)
  Rum 3 Tablespoon
  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.

Recipe Summary

Main Dish

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Cuban Chicken With Pineapple Rum Sauce Recipe