CHICKEN WITH PINEAPPLE (POLLO CON PINA)
This is a favorite at the El Zorro restaurant
Provided by Lynnda Cloutier
Categories Chicken
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. Put pineapple in blender, chop to make sauce. Saute the celery and onions in the butter over medium heat til brown. Add the red wine vinegar, ketchup, chili powder, mustard and brown sugar.
- 2. Wash chicken and cut into 8 pieces. Remove skin if desired. Put chicken, skin side up, in baking dish. Spread 1/2 of pineapple sauce over meat. Cover and marinate in refrigerator 1 hour.
- 3. Bake uncovered at 350 for 30 minutes. Remove and drain grease form baking dish. Spoon remaining sauce over meat and bake 15 minutes more. til meat is tender.
POLLO CON PINA A LA ANTIGUA (CHICKEN WITH FLAMING PINEAPPLE)
From Cuba comes an old and simple chicken dish flavored with lime juice and oregano. The real excitement comes at the last minute, when warm pineapple chunks are flamed with dark rum and spooned over the chicken! It's quite dramatic and will definitely garner some applause. The flavors will take you right to the Caribbean!
Provided by JackieOhNo
Categories Chicken
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken with lime juice, salt and pepper. Cover and refrigerate 30 minutes.
- Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet.
- Add tomatoes, onion, garlic, raisins, oregano, red pepper sauce and water. Heat to boiling, then reduce heat. Cover and simmer until thickened pieces of chicken are done, 30 to 40 minutes.
- Remove chicken mixture to warm platter with a slotted spoon. Heat pineapple and 1/4 cup of the reserved syrup to boiling. Heat rum until warm; ignite. Pour flaming rum over pineapple. Spoon flaming pineapple mixture over chicken.
Nutrition Facts : Calories 542.7, Fat 33.3, SaturatedFat 8.8, Cholesterol 141.9, Sodium 719.7, Carbohydrate 21.8, Fiber 1.9, Sugar 17.5, Protein 36.4
CHICKEN AND RICE WITH PINEAPPLE ( POLLO CON PINA)
This is an old favorite traditional Cuban dish. Serve with white fluffy rice and fried plantains. This recipe is from About latin Caribbean Food.
Provided by 1PugMom2
Categories Pineapple
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a non-reactive dish (one that won't react to acidic foods), grate the lime rind and squeeze the juice from the lime.
- Rub the juice and rind into the chicken, then season the chicken with salt and pepper.
- Let marinate for thirty minutes.
- Heat the olive oil in a frying pan and brown the chicken pieces on all sides.
- Transfer the chicken to a heavy pot that is large enough to hold the chicken in layers.
- In the remaining oil still in the frying pan, sauté the onion and garlic until tender, not brown; add tomatoes, hot pepper, oregano, and bay leaf.
- Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.
- Pour the mixture over the chicken and add enough chicken stock to just cover the chicken pieces.
- Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.
- While the chicken is cooking, put the chunked pineapple and juice in a small sauce pan and cook over medium-low to medium heat until it is reduced by half. If you are using the rum, add it after the mixture is reduced and continue to cook for two more minutes.
Nutrition Facts : Calories 536.7, Fat 37.4, SaturatedFat 9.3, Cholesterol 139.2, Sodium 190.1, Carbohydrate 13.5, Fiber 1.9, Sugar 7.9, Protein 36.3
ALITAS DE POLLO CON PIñA
Provided by My Food and Family
Categories Casa
Time 1h15m
Yield 10 porciones
Number Of Ingredients 3
Steps:
- Calienta el horno a 400°F.
- Coloca las alitas en un molde para hornear de 13X9 pulgadas rociada con aceite en aerosol. Hornéalas por 30 min. Mientras tanto, escurre el líquido de la piña, pero reserva 1/4 taza del mismo. Mezcla bien la salsa para asar y el líquido que reservaste con la piña.
- Agrega esta mezcla a las alitas; revuélvelas hasta cubrirlasde forma pareja.
- Hornéalas por 30 min. o hasta que estén cocidas.
Nutrition Facts : Calories 190, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POLLO CON PIñA
Steps:
- Escurre la piña y reserva el jugo. Disuelve la maicena en 2 cdas. del jugo que reservaste; reserva el resto del jugo para utilizar luego. Dale vueltas al pollo de vez en cuando mientras lo cocinas en una olla tipo Dutch oven o en una sartén grande a fuego medio durante 5 min. o hasta que se dore de forma pareja. Incorpora el aderezo, el resto del jugo de piña, los trozos de piña, el azúcar, los clavos, el palito de canela y las hojas de laurel. Pon la tapa; cocina el pollo 20 min. a fuego medio-bajo o hasta que esté cocido (165ºF).
- Cocina el tocino mientras tanto en una sartén mediana hasta que esté crujiente; escúrrelo. Ponlo de nuevo en la sartén. Agrega el jamón, las cebollas y el ajo y revuelve las cebollas con frecuencia mientras las cocinas de 5 a 8 min. o hasta que estén bien doraditas.
- Agrega la maicena a la mezcla de pollo; cocina la salsa y revuélvela 1 min. o hasta que espese un poco. Deshazte de los clavos, del palito de canela y de las hojas de laurel. Reserva 1/2 taza de la mezcla de tocino. Agrega el resto de la mezcla de pollo; mézclala bien. Sirve el platillo con la mezcla de tocino que reservaste y con el perejil.
Nutrition Facts : Calories 340, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POLLO CON PINA
Categories Chicken Citrus Pepper Tomato Casserole/Gratin
Number Of Ingredients 10
Steps:
- Se lava el pollo muy bien y se seca. En un sarten a medio fuego se coloca Pam o canola oil y se coloca el pollo por el lado de la piel Se corta tomate en 1/4's y pimiento rojo en trozos gdes. Ya que se doro el pollo se voltea y se agrega sal y las otras especies. Cocido el pollo sacar del sarten y tambien retirar el aceite. Colocar sarten de nuevo al fuego y freír cebolla en rebanadas, chile, tomate y ajo. Ya sofreido todo agregar la pina y no dejar que se sobrecuesan ni los vegetales ni la pina. Tienen que quedar duritos no smashy. Sacar vegetales de sarten y dejar solo pina. Agregar una tablespoon de pasta de tomate, revolver y agregar sal. Agregar 2 cups de jugo de naranja (o vino blanco, tinto o cerveza) Probar y agregar chile chino con aceite aprox. 1/4 de cucharada. Sacar pina cocinada de sarten y colocar pollo en la salsa que se hizo por aproximadamente 10 mins. en temperatura baja y con tapadera. Checar si esta bien cocido abriendo por el lado del hueso. Cocer zanahorias en trozos cortados inclinadamente en agua hirviendo con sal hasta que queden cocidas pero crujientes. En la misma agua de las zanahorias poner a coser ejotes chinos por 2 mins. Ya teniendo todo cocinado se agrega al pollo la pina y los vegetales y listo para servir.
POLLO CON PIñA A LA ANTIGUA
A traditional Cuban recipe that sometimes comes with a surprise. Before the regime, this was often served in fancy restaurants where they would flambe the pineapple/rum tableside, to the oohs and ahhs of the diners.
Provided by Lori Loucas @jostlori
Categories Chicken
Number Of Ingredients 13
Steps:
- Rub the lime juice and zest into the chicken pieces, then season with salt and pepper. Set aside for 30 minutes.
- Heat oil in a skillet and saute the chicken pieces until lightly browned. Transfer the chicken to a heavy Dutch oven.
- In the same skillet, saute the onion and garlic until the onion is tender. Add the tomatoes, raisins, hot pepper, oregano and bay leaf. Cook, stirring occasionally, for about 5 minutes. Pour the onion mixture over the chicken and add the stock. Partially cover the pot and cook over low heat for about 30-45 minutes, until the chicken is cooked through.
- In a saucepan, cook the pinaple and the collected juice until reduced by half. Add the rum, mix thoroughly, and cook for 1-2 minutes. Pour over the chicken and cook for an additional 5 minutes.
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