Monday, June 30, 2008

Guatemalan Chicken with Pineapple (Pollo en Pina)

1¼ hours, 15 min prep
Serves 6.

  • 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.

No comments: