Poultry and Game Recipes - Cuban Chicken with Pineapple Recipe

Ingredients

Serve 6

• 2 kg/4 lb chicken, cut into 6 pieces

• grated rind and juke of 1 lime

• flour, for dusting

• 2 tablespoons olive oil

• 15 g/1/2 oz butter

• 1 onion, chopped

• 1 garlic clove, crushed

• 1 fresh red chili, deseeded and finely chopped

• 2 tomatoes, skinned and chopped

• 3 tablespoons raisins

• 1 teaspoon brown sugar

• salt and pepper 

Sauce:

• 1 ripe pineapple, peeled and cored

• 2 tablespoons rum

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Method:

1. Put the chicken pieces in a large bowl. Rub them all over with the lime juice and grated rind, and sprinkle with salt and pepper. Set aside for 30 minutes for the chicken to absorb the flavor of the lime.

2. Dust the chicken pieces lightly with flour. Heat the oil and butter in a large, heavy frying pan. Add the chicken to the hot oil and fry gently over a low heat until it is tender and golden brown.

3. Turn the chicken frequently to cook it on both sides. Add the onion, garlic and chili and fry over a low heat for 5 minutes.

4. Add the tomatoes, raisins and brown sugar, mix well and cook for a further 10 minutes.

5. Meanwhile, chop and crush the pineapple and then process to a pulp with all its juice in a blender or food processor.

6. Transfer to a pan and simmer over a low heat until reduced to a quarter of its original volume. Stir in the rum, then pour the pineapple sauce over the chicken and serve.