Cuban Chicken with Pineapple
Yield: Makes 6 servings
Ingredients:
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
2
jalapeño peppers,* seeded and chopped
2
cups chopped, seeded, peeled ripe tomatoes
1
cup reduced-sodium chicken broth
2
cups fresh pineapple chunks
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
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