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Pollo con Piña

A wonderfully flavorful Cuban dish with vegetables and pineapple
Author: GalleyPirate

Ingredients

  • 1 Large chicken, cut into pieces
  • Juice of 2 limes
  • 1½+ tsp Kosher salt
  • Fresh cracked pepper
  • 2 tbsp Vegetable oil
  • 2 Medium tomatoes, chopped
  • 1 Medium onion, sliced
  • 2 Garlic cloves, minced
  • 1 Green bell pepper, chopped
  • 1 Stick of cinnamon
  • 4-6 Allspice berries
  • ⅓ cup Raisins
  • 1 tsp Dried Oregano leaves
  • Hot pepper sauce, to taste
  • ¼+ cup Water
  • 2 cups Pineapple chunks
  • 2 tbsp Medium dry sherry

Instructions

  • Cut your chicken up into serving pieces. Place in a bowl and squeeze two limes over the chicken. Sprinkle with Kosher salt and pepper. Marinate for 30 minutes, stirring up the chicken frequently as the lime juice will settle to the bottom.
  • While that marinates, chop the vegetables and pineapple.
  • Heat the oil in a large pot, dutch oven or pressure cooker. Once hot, carefully place the chicken pieces, one by one into the hot oil using tongs. And an oven lit. I learned this the hard way. There is a lot of moisture on the chicken pieces so the oil can spurt up quickly. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet.
  • Add all of the rest of the ingredients except the pineapple and sherry to the pot. Cover and simmer until vegetables are soft and chicken in cooked through, about 30-40 minutes. Stir occasionally.
  • Add the pineapple chunks and sherry and heat through for 5 minutes more. Serve warm on a bed of rice.

Notes