LOCATION: Recipes >> Ethnic >> Guatemalan 03
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Guatemalan 03
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Pollo en Pina (Guatemalen Chicken in Pineapple)
3 1/2 to 4 lb chicken cut into serving pieces
1 ripe pineapple peeled cored and chopped
2 med onions finely chopped
2 cloves garlic chopped
2 whole cloves
a 1 inch piece of stick cinnamon
2 bay leaves
1/2 cup olive oil
1/2 cp white vinegar
1/2 cp dry sherry
2 med tomatoes peeled and coarsely chopped
Salt, ground pepper and chicken stock if necessary
Put chicken pieces into a heavy skillet or casserole. If using
fresh pineapple, be careful and save all the juice. If using canned
pineapple, use the juice. Add all the rest of the ingredients,
including salt and pepper to taste. If using fresh pineapple it
may be necessary to add chicken stock to cover the chicken pieces
as the fresh fruit will not have as much juice as the canned.
Cover and simmer over low heat until tender, about 45 minutes. If
the sauce is very abundant, cook partially covered for the last 15
minutes. Serve with rice.
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