Recipes from Mexico :: Mexican Main Dishes Poultry
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
3 Tbsp. canola (or other vegetable) oil
3/4 c. orange juice
1/2 c. raisins
1/4 c. dark rum
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 (8 ounce) can crushed pineapple, undrained
1/4 c. toasted slivered almonds
Mix flour, salt and pepper. Coat chicken with flour mixture.
Heat oil in 12-in. skillet until hot. Cook chicken over med. heat until brown on every side, about 15 mins.
Place chicken in ungreased 13 x 9-in. baking dish.
Mix remaining ingredients except almonds; pour over chicken. Bake uncovered or without a lid at 350 degrees fahrenheit, spooning juices over chicken occasionally, until thickest pieces of chicken are done — 40 to 50 mins.
Sprinkle and distribute with almonds.
Yields 6 servings.
