Pollo Con Pina A La Antigua Chicken With Flaming Pineapple Recipes

POLLO CON PINA A LA ANTIGUA (CHICKEN WITH FLAMING PINEAPPLE)

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.

CHICKEN AND RICE WITH PINEAPPLE ( POLLO CON PINA)

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.

POLLO EN PINA (CHICKEN IN PINEAPPLE)

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!

CHICKEN WITH PINEAPPLE (POLLO CON PINA)

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.

GUATEMALAN CHICKEN WITH PINEAPPLE (POLLO EN PINA)

Steps:

• Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
• Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
• Return chicken to skillet.
• Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
• Bring to a boil, reduce heat, cover, and simmer 20 min.
• Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
• Serve with rice.

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)

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.