Name: Pollo Con Pina a la Antigua
Ingredients: 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 tablespoon olive oil; 1 onion, chopped; 1 clove garlic, chopped; 2 very ripe tomatoes, peeled, seeded, and mashed; 3 tablespoon seedless raisins; 3/4 teaspoon oregano; 1 medium pineapple, peeled and coarsely grated, or 2 cups crushed pineapple; 3 tablespoon light Bacardi rum

Pollo Con Pina a la Antigua

Ingredients

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

Instructions

Chicken with Pineapple, in the Old Style (Cuba). 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.