| Pollo En Pina
3 1/2 to 4 lb. chicken, cut into serving pieces
1 ripe pineapple (weighing about 1 1/2 lbs.), peeled, cored, and
coarsely chopped or a 1 pound can unsweetened pineapple (in its own juice)
2 medium onions, finely chopped
2 cloves garlic, chopped
2 whole cloves
1 inch piece of stick cinnamon
2 bay leaves
1/2 cup of olive oil
1/2 cup of white vinegar
1/2 cup of dry sherry
2 medium tomatoes, peeled and coarsely chopped
Salt, freshly ground pepper
Chicken stock (if necessary) |
|
Put the chicken pieces into a heavy saucepan or casserole. If using fresh pineapple, be careful to save and use all the juice. If using canned pineapple, use the juice. Add all the rest of the ingredients, including salt and pepper to taste. If using fresh pineapple, it may be necessary to add a little 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 until the chicken is tender, about 45 minutes. If the sauce is very abundant, cook partially covered, for the last 15 minutes. Serve with rice. 4 - 6 servings Back to Mexican recipes |
