Recipe for cooking chicken with pineapple
Recipes from Peru, Brazil and South America :: South American Main Dish Poultry
2 Tbsp. olive oil or canola (or other vegetable) oil
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 med. onion, chopped
2 cloves garlic, chopped
1 pineapple, pared and cut into 1-in. pieces, or
1 (20 ounce) can unsweetened pineapple chunks, drained
1/2 c. dry sherry
2 Tbsp. vinegar
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/8 tsp. pepper
2 med. tomatoes, coarsely chopped
Hot cooked rice
Heat oil in skillet until hot. Cook chicken over med. heat until brown on every side, about 15 mins. 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 mins.
Add tomatoes; simmer uncovered or without a lid until thickest pieces of chicken are done, about 20 mins. longer.
Serve with rice.
Yields 6 servings.
