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Pollo con Pina a la Antigua
Chicken with Pineapple, in the Old Style (Cuba)

Juice and grated rind of 1 large lime
3 1/2-4-pound fryer, cut into serving pieces
Salt, freshly ground pepper to taste
4 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
2 very ripe tomatoes, peeled, seeded, and mashed
3 tablespoons seedless raisins
3/4 teaspoon oregano
1 medium pineapple, peeled and coarsely grated, or 2 cups crushed pineapple
3 tablespoons light Bacardi rum

Rub the lime juice into the chicken pieces, season with salt and
pepper, and let stand a few minutes. Heat the oil in a skillet
and fry the chicken pieces until golden brown. Transfer them to
a casserole with the pan juices and oil. Cover and cook over very
low heat until barelv tender. Push aside one or two pieces of
chicken and add the onion and garlic. Cook uncovered until browned,
then add the tomatoes, raisins, grated lime rind, and oreg- ano.
Cover and cook very gently for 10 minutes longer. Simmer the grated
or crushed pineapple in a saucepan over low heat until reduced to
half. Add the rum. Pour the pineapple-rum mixture over the chicken.
Serves 6.


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