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Pollo alla Firènze
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Cuban Chicken with Pineapple
Yield: Makes 6 servings
Ingredients:
1/4
teaspoon salt
1/4
teaspoon black pepper
1/4
teaspoon dried oregano leaves, crushed
Juice and grated peel of 1 lime
6
boneless skinless chicken breast halves
1
tablespoon olive oil, divided
1
medium onion, chopped
2
cloves garlic, minced
2
jalapeño peppers,* seeded and chopped
2
cups chopped, seeded, peeled ripe tomatoes
1
cup reduced-sodium chicken broth
1/3
cup raisins
1
bay leaf
2
cups fresh pineapple chunks
1/4
cup rum
Preparation:
1.
Combine salt, black pepper, oregano and lime peel in small bowl. Drizzle lime juice over chicken; sprinkle with seasoning mixture.
2.
Heat 1-1/2 teaspoons oil in large heavy skillet over medium-high heat. Add chicken; cover and cook about 10 minutes or until chicken is lightly browned on both sides. Transfer chicken to shallow baking dish with cover; arrange in single layer.
3.
Preheat oven to 350°F. Heat remaining 1-1/2 teaspoons oil in skillet. Add onion, garlic and jalapeños; cover and cook over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, chicken broth, raisins and bay leaf; cook 5 minutes.
4.
Pour onion mixture over chicken in baking dish. Cover and bake 20 minutes.
5.
Meanwhile, combine pineapple and rum in small saucepan; cook over medium-high heat until most of liquid is evaporated. Uncover and spoon mixture over chicken; bake, uncovered, 10 minutes more. Garnish, if desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 166 mg |
| Protein | 28 g |
| Fiber | 2 g |
| Carbohydrate | 19 g |
| Cholesterol | 73 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 20 % |
| Calories | 262 |
Dietary Exchange:
| Meat | 3 |
| Vegetable | 1 |
| Fruit | 1 |
This recipe appears in:
Island
