Chicken with pineapple PDF Print E-mail

Chicken with Pineapple (Pollo en Pi?a - Guatemala)

2 tablespoons olive oil or vegetable oil
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 medium onion, chopped
2 cloves garlic, chopped
1 pineapple, pared and cut into 1-inch pieces, or
    1 (20 ounce) can unsweetened pineapple chunks, drained
1/2 cup dry sherry
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon pepper
2 medium tomatoes, coarsely chopped
Hot cooked rice

Heat oil in skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken.

Cook and stir onion and garlic in oil until onion is tender. Return chicken to skillet.

Mix remaining ingredients except tomatoes and rice; pour over chicken. Heat to boiling; reduce heat. Cover and simmer 20 minutes.

Add tomatoes; simmer uncovered until thickest pieces of chicken are done, about 20 minutes longer.

Serve with rice.

Yields 6 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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