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
POLLO EN PINA (CHICKEN IN PINEAPPLE)
Make and share this Pollo en Pina (Chicken in Pineapple) recipe from Food.com.
Provided by Millereg
Categories Stew
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- ---To Prepare the Pollo---.
- Marinate chicken in lime and garlic for two hours.
- Grill chicken pieces in a heavy skillet or on a barbecue.
- Add remaining ingredients to skillet containing chicken.
- If there is not enough pineapple juice, add enough chicken stock to cover chicken pieces.
- Cover and simmer over low heat until tender, about 45 minutes.
- ---To Prepare the Rice---.
- Wash the rice and allow to dry.
- Heat shortening, then add rice and fry until well browned, stirring constantly.
- Add tomato and onion.
- Cook slightly.
- Add water, salt and other vegetables.
- Cover and bring quickly to a boil.
- Lower heat and cook for 45 minutes or until well done.
- ---And Now the Hard Part---.
- Serve chicken with rice, garnish with peppers, and enjoy!
Nutrition Facts : Calories 703.7, Fat 24.2, SaturatedFat 4.8, Cholesterol 168.8, Sodium 155.4, Carbohydrate 51.6, Fiber 2.3, Sugar 7.5, Protein 65.8
PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)
Fried and battered chicken medallions glazed in a sweet pineapple sauce mixed with pineapple chunks, slices of red bell pepper, and green onions with warm Latino spices. Serve with a side of white rice.
Provided by tooth
Categories World Cuisine Recipes Latin American South American Peruvian
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
- Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
- Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
- Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.
Nutrition Facts : Calories 792 calories, Carbohydrate 165.3 g, Cholesterol 50.4 mg, Fat 7.1 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 1.3 g, Sodium 1037.8 mg, Sugar 77.6 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
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