TLC Cooking "Cuban Chicken with Pineapple"

Cuban Chicken with Pineapple

Cuban Chicken with Pineapple

YIELD Makes 6 servings
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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

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Combine salt, black pepper, oregano and lime peel in small bowl. Drizzle lime juice over chicken; sprinkle with seasoning mixture.
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.
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.
Pour onion mixture over chicken in baking dish. Cover and bake 20 minutes.
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.

This recipe appears in: Island

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